Chaud-froid/Gallery

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< Chaud-froid
Revision as of 17:40, 8 July 2010 by imported>Hayford Peirce (added image 5)
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https://en.citizendium.org/wiki/index.php?title=Chaud-froid/Gallery&printable=yes
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.
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.
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.
In the refrigerator to completely set the second or third coating.
The final coating of chaud-froid, with a decoration of blanched tarragon leaves.
The final coating of chaud-froid, with a decoration of blanched tarragon leaves.
Nearly set jellied aspic is ready to be applied.
Nearly set jellied aspic is ready to be applied.


The finished Bolognese, ready to be served on tagliatelle.
The finished Bolognese, ready to be served on tagliatelle.
Bolognese sauce on fusilli pasta
Bolognese sauce on fusilli pasta
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