chaud-froid

Chaud-froid or chaufroix is a meat-based sauce or dish prepared hot but served cold. It usually involves poultry, game or fish, or a terrine or sweetbreads.

Its origin is disputed: some say it is derived from the name of its inventor, Angilon de Chaufroix, chef-entremetier in Versailles, others say it was invented by Napoleon’s chef Louis-Alexandre Berthier. Whoever invented it, the famous chef Marie-Antoine Carême is the one who made chaud-froid famous in the 19th century

chaud-froid Jeannette: This recipe is a good example that shows why people rarely make chaud-froid dishes today. Spread the white hot-cold sauce over cooked oval-shaped poultry fillets, decorate them with blanched tarragon leaves and glaze them with jelly. Arrange them on a square silver dish, straddling them with escalopes of foie gras parfait cut in the same shape as the poultry fillets. Cover with semi-cured poultry jelly, then serve the dish inside a block of cut ice.