"Hot-cold." Poultry or game cooked, cooled and served cold in aspic with a thick white chaud-froid sauce.
Small moulds are lined with aspic, the sides decorated with sliced truffles and whites of hard boiled eggs, coated with a game sauce chaud-froid, filled with pheasant mousse mixed with a little pâté de foie gras. When they are unmoulded they are placed in small puff pastry tartlet cases.
Small moulds are lined with aspic, the sides coated with a game sauce chaudfroid, filled with cooled roast thrush, or sometimes fieldfare. When they are unmoulded they are placed on a salad of céleri rémoulade.
Small moulds are lined with aspic, filled with raw oysters and covered with a pink chaudfroid sauce, served with toast.
