Chaud-froid/Gallery: Difference between revisions
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imported>Hayford Peirce (saved) |
imported>Hayford Peirce (added the final image) |
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{{gallery | |||
|caption = Chicken breasts in chaud-froid preparation | |||
|width = 300 | |||
|lines = 3 | |||
|licence = CC | |||
|author = Hayford Peirce | |||
|001_Poached_Breasts_and_Chaud-Froid_Ready_to_Apply.jpg|Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied. | |||
|002_First_Coating_of_Chaud-Froid.jpg|The first coating of chaud-froid has been applied and is sticking to the chicken. | |||
|003_In_the_Refrigerator_to_Set.jpg|In the refrigerator to completely set the second or third coating. | |||
|006d_Tarragon_on_the_Chaud-Froid.jpg|The final coating of chaud-froid, with a decoration of blanched tarragon leaves. | |||
|008c_Ready_to_Apply_the_Chicken_Gelee.jpg|Nearly set jellied aspic is ready to be applied. | |||
|009_Applying_the_Chicken_Gelee.jpg|Applying the first coating of aspic to the chaud-froid and tarragon. | |||
|010_Ready_to_Serve,_with_Extra_Gelee_Chopped_and_Scattered.jpg|Ready to serve, with extra aspic chopped and scattered around the platter. | |||
}} | |||
Latest revision as of 17:53, 8 July 2010
| Chicken breasts in chaud-froid preparation(CC) Images: Hayford Peirce | |||||||||||||||||||||||||||||
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