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 Definition Cold sauce of jellied stock with cream added to make it white and used to decorate elegant French dishes. [d] [e]

Not the sauce - the dish

According to the Larousse gastronomique, the chaud-froid is not the sauce (which may also be brown), but the complete dish with meat ("prepared hot, but served cold") decorated with the sauce. --Peter Schmitt 22:39, 7 July 2010 (UTC)

Which edition do you have, and in which language? Does it speak of "chaud-froid" or of "sauce chaud-froid"? I glanced at my own 1961 English edition but didn't study it carefully. I'll take another look.... Hayford Peirce 23:36, 7 July 2010 (UTC)
French, 1984. It seems that it has changed its meaning in English. My Collins defines it as "...jellied sauce". --Peter Schmitt 00:15, 8 July 2010 (UTC)
You're absolutely right, though. Couillon que je suis, when I looked at the index (only in FRENCH in my English book), I only looked for Sauce Chaud-froid, and there were about 40 of them on page 865. It's only NOW that I looked for Chaud-froid -- and found an entire article about it on page 245 or something. I'll either rewrite or retitle the article after dinner or tomorrow. I feel like an idiot! Thanks for the tip! (Even so, we have a better article about it than WP....) Hayford Peirce 02:03, 8 July 2010 (UTC)

Gallery and rewrite

Peter, I've added the gallery, which has worn me out for the day, hehe. Tomorrow I will definitely do a rewrite of the article to incorporate the info that I have in my 1961 Larousse. Hayford Peirce 23:55, 8 July 2010 (UTC)

No need to hurry, Hayford. But after that I'll look if I can add something. --Peter Schmitt 00:00, 9 July 2010 (UTC)
I think that's about all I feel like doing, although a really nice picture or drawing of the old way of presenting it in a pyramid would sure be nice. But please feel free to add/edit whatever you like! Bon appétit! Hayford Peirce 22:31, 9 July 2010 (UTC)