Chaud-froid/Gallery: Difference between revisions

Latest revision as of 18:53, 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.

Applying the first coating of aspic to the chaud-froid and tarragon.

Ready to serve, with extra aspic chopped and scattered around the platter.

@@ Line 12: / Line 12: @@
 |002_First_Coating_of_Chaud-Froid.jpg|The first coating of chaud-froid has been applied and is sticking to the chicken.
-|Bolognese 3.jpg|White wine has been added and also boiled until it evaporates.
+|003_In_the_Refrigerator_to_Set.jpg|In the refrigerator to completely set the second or third coating.
-|Bolognese 4.jpg|Canned tomatoes and canned, unflavored tomato sauce have been added and are ready to begin cooking, along with a little red wine.
-|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.
+|006d_Tarragon_on_the_Chaud-Froid.jpg|The final coating of chaud-froid, with a decoration of blanched tarragon leaves.
-|Bolognese 6.jpg|The finished Bolognese, ready to be served on ''tagliatelle''.
-|Bolognese_sauce.jpg|Bolognese sauce on ''fusilli'' pasta
+|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.
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