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A 'chaudfroid' *(m) is a coating sauce which goes onto cold food, and sets as a coating over it. It is often elaborately decorated. 'Chaudfroid' translates as 'hot-cold' - the food is prepared hot, and served cold.
A 'Chaudfroid Blanc', or 'White Chaudfroid', is based on a béchamel with aspic. See also 'Chaudfroid Brun'. If mayonnaise is used instead of the béchamel, the coating sauce is called a Mayonnaise Collée.
- Chaudfroid Blanc
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