Chaud-froid

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Revision as of 13:43, 7 July 2010 by imported>Hayford Peirce (added an image)
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(CC) Photo: Hayford Peirce
Chicken breasts in chaud-froid, decorated with tarragon and an extra layer of chicken aspic.

Chaud-froid (literally "hot-cold" in French) is a jellied white sauce used to decorate and flavor elegant, and sometimes very elaborate, French dishes such as cold chicken breasts or entire cold chickens.

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