Preparing Chauds-Froids

Chaud-froid is made by adding heavy cream to either white or brown meat or fish gelée stock. (A)

Usually one-tenth to one-eighth cream by volume is the appropriate amount. Because cream softens the flavors of the gelée, be sure to adjust the seasonings and flavorings after the cream is added. Also, both the seasonings and flavorings are more subtle when the chauds-froids and gelées have set, so chauds-froids should be slightly overseasoned. In some ways, chauds-froids are easier to prepare than aspics because the gelée used as the base need not be perfectly clear. Use the chaud-froid in the same way as a gelée, either as a base or to coat meat or other foods. (B)