CHAUD FRAUD

(pronounced "show-FRWAH") is a jellied sauce used to decorate serving platters or to coat chicken breasts or other cooked and cooled items (usually poultry)

CHAUD FROID

A meat jelly that includes cream is called a chaud-froid.

Nearly any type of meat can be used to make the gelatin:

pork, beef, veal, chicken, turkey, or fish. The aspic may

need additional gelatin in order to set properly.

Chaud-froid can be made by adding gelatin to a velouté sauce, or a demi-glaze or a béchamel sauce.

Chaud-froid can also be made by adding cream to a simple aspic. In a pinch, it's possible to add gelatin to mayonnaise or sour cream, to make a chaud froid substitute called a mayonnaise collée.

The word chaud-froid means "hot-cold" in French. Originally, the word chaud-froid referred to a dish, such as cooked chicken, which was cooled and then coated with the chaud-froid sauce. Today, the word chaud-froid is mostly used to describe the sauce itself.