"One evening [in 1759], the marshal of Luxembourg had invited a large number of illustrious guests to his château [Chateau de Montmorency]. Occupying a place of honor on the menu saw a fricassee of chicken in white sauce. When it was time to sit down at table, a messenger arrived: the marshal was summoned without delay to the king's Council. The marshal gave orders that his absence should not delay the serving of the food, and he left. Returning late, and desiring only one dish, he was served with the cold chicken fricassee, congealed in the ivory-colored sauce. He found this food succulent, and a few days later expressed a wish to have it served again. Presented under the name of 'refroidi' (cooled), this term displeased the marshal, who insisted on the name of chaud-froid."
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