Adding Purées to Chauds-Froids

The color and flavor of chauds-froids can be enhanced by stirring in a full-flavored vegetable purée just before adding the cream. Tomato purée gives the chaud-froid a lovely pink color and a touch of sweetness and acidity that goes well with chicken and fish. A chaud-froid to which a quantity of puréed grilled red or yellow peppers has been added is an excellent accent to strongly flavored meats or grilled foods; using a smoke-flavored gelée as the base would make a worthwhile experiment.