Chaudfroid
Chaudfroids (from French chaud-froid , roughly "hot-cold") are classic starters made from meat (including game ), poultry , fish or seafood , which are cooked warm, but well chilled covered with a chaudfroids sauce or served glazed with jelly .
invention
The invention of the Chaudfroid is said to be due to chance. Marshal Louis-Alexandre Berthier , after being called away from supper and returning later, found the chicken fricassee cold and frozen. He still liked it so much that he would have Chaudfroid served at festive meals in the future.
preparation
To prepare chaudfroids, smaller, steamed or fried pieces of meat, poultry, fish or seafood are usually put in portion molds coated with the appropriate chaudfroids sauce or poured with jelly, covered with the sauce and possibly warm jelly, cooled well, topped with jelly cubes served.
Web links
- Clarifying an Opaque Subject (English)
See also
Individual evidence
- ↑ after Erhard Gorys: The new kitchen dictionary . dtv, Munich 1994–2002