Chaud-froid/Gallery

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.     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.     The final coating of chaud-froid, with a decoration of blanched tarragon leaves.     Nearly set jellied aspic is ready to be applied.     Applying the first coating of aspic to the chaud-froid and tarragon.     Ready to serve, with extra aspic chopped and scattered around the platter.