Chaud-froid: Difference between revisions
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{{Image|010 Ready to Serve, with Extra Gelee Chopped and Scattered.jpg|right| | {{Image|010 Ready to Serve, with Extra Gelee Chopped and Scattered.jpg|right|200px|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. The classical preparation of it, as elaborated by 19th-century chefs such as [[Georges Auguste Escoffier]] for such dishes as Suprême de volaille Jeannette, began with a white [[velouté]] sauce, to which was added cream, for the color, and very thick jellied [[aspic]], for the thickening. Strained and seasoned, frequently with [[tarragon]], it would then be applied in one smooth layer after another onto cold dishes such as eggs and chicken until the final dish was smooth, white, and glossy. Sliced black [[truffle]]s or other ingredients could be used to decorate the final dish. As a final embellishment, another smooth layer of tarragon-flavored jellied aspic might then be spread over the underlying chaud-froid. | '''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. The classical preparation of it, as elaborated by 19th-century chefs such as [[Georges Auguste Escoffier]] for such dishes as Suprême de volaille Jeannette, began with a white [[velouté]] sauce, to which was added cream, for the color, and very thick jellied [[aspic]], for the thickening. Strained and seasoned, frequently with [[tarragon]], it would then be applied in one smooth layer after another onto cold dishes such as eggs and chicken until the final dish was smooth, white, and glossy. Sliced black [[truffle]]s or other ingredients could be used to decorate the final dish. As a final embellishment, another smooth layer of tarragon-flavored jellied aspic might then be spread over the underlying chaud-froid. | ||
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==Variations== | ==Variations== | ||
A somewhat simpler method, as propounded by another famous chef, [[Louis Diat]], is to add liquified gelatin to the velouté sauce and stir it with heavy cream. The American cookbook writer [[Julia Child]] prepares a somewhat lighter version, calling it ''Chaud-froid, Blanche Neige'' (Snow White's Chaud-froid). This consists of chicken aspic to which cream is added and the mixture is then reduced. There is no flour in this recipe, as in the classical preparation.<ref>''Mastering the Art of French Cooking'', by Simone Beck, Louisette Bertholle, and Julia Child, Alfred A. Knopf, New York, 1961, page 551</ref> | A somewhat simpler method, as propounded by another famous chef, [[Louis Diat]], is to add liquified gelatin to the velouté sauce and stir it with heavy cream. The American cookbook writer [[Julia Child]] prepares a somewhat lighter version, calling it ''Chaud-froid, Blanche Neige'' (Snow White's Chaud-froid). This consists of chicken aspic to which cream is added and the mixture is then reduced. There is no flour in this recipe, as in the classical preparation.<ref>''Mastering the Art of French Cooking'', by Simone Beck, Louisette Bertholle, and Julia Child, Alfred A. Knopf, New York, 1961, page 551</ref> A nearly similar cold coating used in the same way is ''mayonnaise chaud-froid'', in which [[mayonnaise]] is given a gelatinous quality by the addition of liquified gelatin. <ref>''Gourmet's Basic French Cookbook'', by Louis Diat, Gourmet Books, New York, 1961, page 520</ref> | ||
==References== | ==References== | ||
<references/> | <references/> | ||
Revision as of 16:42, 7 July 2010
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. The classical preparation of it, as elaborated by 19th-century chefs such as Georges Auguste Escoffier for such dishes as Suprême de volaille Jeannette, began with a white velouté sauce, to which was added cream, for the color, and very thick jellied aspic, for the thickening. Strained and seasoned, frequently with tarragon, it would then be applied in one smooth layer after another onto cold dishes such as eggs and chicken until the final dish was smooth, white, and glossy. Sliced black truffles or other ingredients could be used to decorate the final dish. As a final embellishment, another smooth layer of tarragon-flavored jellied aspic might then be spread over the underlying chaud-froid.
Variations
A somewhat simpler method, as propounded by another famous chef, Louis Diat, is to add liquified gelatin to the velouté sauce and stir it with heavy cream. The American cookbook writer Julia Child prepares a somewhat lighter version, calling it Chaud-froid, Blanche Neige (Snow White's Chaud-froid). This consists of chicken aspic to which cream is added and the mixture is then reduced. There is no flour in this recipe, as in the classical preparation.[1] A nearly similar cold coating used in the same way is mayonnaise chaud-froid, in which mayonnaise is given a gelatinous quality by the addition of liquified gelatin. [2]