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Chicken breasts in chaud-froid preparation(CC) Images: Hayford Peirce
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Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied.
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The first coating of chaud-froid has been applied and is sticking to the chicken.
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In the refrigerator to completely set the second or third coating.
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The final coating of chaud-froid, with a decoration of blanched tarragon leaves.
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Nearly set jellied aspic is ready to be applied.
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Applying the first coating of aspic to the chaud-froid and tarragon.
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Ready to serve, with extra aspic chopped and scattered around the platter.
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