Talk:Chaud-froid: Difference between revisions
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imported>Hayford Peirce (→Not the sauce - the dish: hmmm) |
imported>Peter Schmitt (→Not the sauce - the dish: mistaken use in English, it seems) |
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:Which edition do you have, and in which language? Does it speak of "chaud-froid" or of "sauce chaud-froid"? I glanced at my own 1961 English edition but didn't study it carefully. I'll take another look.... [[User:Hayford Peirce|Hayford Peirce]] 23:36, 7 July 2010 (UTC) | :Which edition do you have, and in which language? Does it speak of "chaud-froid" or of "sauce chaud-froid"? I glanced at my own 1961 English edition but didn't study it carefully. I'll take another look.... [[User:Hayford Peirce|Hayford Peirce]] 23:36, 7 July 2010 (UTC) | ||
:: French, 1984. It seems that it has changed its meaning in English. My Collins defines it as "...jellied sauce". --[[User:Peter Schmitt|Peter Schmitt]] 00:15, 8 July 2010 (UTC) | |||
Revision as of 18:15, 7 July 2010
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)
- Which edition do you have, and in which language? Does it speak of "chaud-froid" or of "sauce chaud-froid"? I glanced at my own 1961 English edition but didn't study it carefully. I'll take another look.... Hayford Peirce 23:36, 7 July 2010 (UTC)
- French, 1984. It seems that it has changed its meaning in English. My Collins defines it as "...jellied sauce". --Peter Schmitt 00:15, 8 July 2010 (UTC)