Chaud-froid/Gallery: Difference between revisions

Revision as of 17:40, 8 July 2010

Citable Version ^[?]

Gallery ^[?]

A collection of images about Chaud-froid.

Chicken breasts in chaud-froid preparation(CC) Images: Hayford Peirce

Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied.

The first coating of chaud-froid has been applied and is sticking to the chicken.

In the refrigerator to completely set the second or third coating.

The final coating of chaud-froid, with a decoration of blanched tarragon leaves.

Nearly set jellied aspic is ready to be applied.

The finished Bolognese, ready to be served on tagliatelle.

Bolognese sauce on fusilli pasta

@@ Line 16: / Line 16: @@
 |006d_Tarragon_on_the_Chaud-Froid.jpg|The final coating of chaud-froid, with a decoration of blanched tarragon leaves.
-|Bolognese 5.jpg|Near the end of the very slow, 8-hour simmering; a little additional water has been added every half-hour or so.
+|008c_Ready_to_Apply_the_Chicken_Gelee.jpg|Nearly set jellied aspic is ready to be applied.
 |Bolognese 6.jpg|The finished Bolognese, ready to be served on ''tagliatelle''.
 |Bolognese_sauce.jpg|Bolognese sauce on ''fusilli'' pasta
 }}