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See also quote by Phileas Gilbert under chaud-froid quotes

CHAUD-FROID

Literally, hot-cold. Cooked meat or poultry is cooled, coated with brown sauce or white sauce, decorated with pieces of truffle, carrot, mushrooms, etc. then brushed all over with clear aspic. Possibly created in 1759 at Montmorency and named for the marshal of Luxembourg.

 

 

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