Talk:Chaud-froid: Difference between revisions

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imported>Hayford Peirce
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imported>Peter Schmitt
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== Not the sauce - the dish ==
According to the Larousse gastronomique, the chaud-froid is not the sauce (which may also be brown), but the complete dish
with meat ("prepared hot, but served cold") decorated with the sauce. --[[User:Peter Schmitt|Peter Schmitt]] 22:39, 7 July 2010 (UTC)

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 Definition:  Cold sauce of jellied stock with cream added to make it white and used to decorate elegant French dishes. [d] [e]
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Not the sauce - the dish

According to the Larousse gastronomique, the chaud-froid is not the sauce (which may also be brown), but the complete dish with meat ("prepared hot, but served cold") decorated with the sauce. --Peter Schmitt 22:39, 7 July 2010 (UTC)

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