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Fruit Carving

Sunday, July 26, 2009. I made this Chaud-Froid Chicken in culinary school. The garnishes are fruit and vegetables carvings put in between a layer of the Chaud-Froid sauce and topped with a clear Aspic for the shine. Ive found on the Internet a good link for the white, Chaud-Froid Sauce http www.epicurious.comrecipesfoodviewsTurkey-en-Chaudfroid-20133. And I have in my recipe notes the following recipe for the Aspic covering. Aspic To Cover Chaud-Froid Work. 30 Ea Gelatin Sheets. 1 12 Qt Water.
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Fruit Carving

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Sunday, July 26, 2009. I made this Chaud-Froid Chicken in culinary school. The garnishes are fruit and vegetables carvings put in between a layer of the Chaud-Froid sauce and topped with a clear Aspic for the shine. Ive found on the Internet a good link for the white, Chaud-Froid Sauce http www.epicurious.comrecipesfoodviewsTurkey-en-Chaudfroid-20133. And I have in my recipe notes the following recipe for the Aspic covering. Aspic To Cover Chaud-Froid Work. 30 Ea Gelatin Sheets. 1 12 Qt Water.

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This web page fruitcarving101.blogspot.com states the following, "Sunday, July 26, 2009." We saw that the webpage said " I made this Chaud-Froid Chicken in culinary school." It also said " The garnishes are fruit and vegetables carvings put in between a layer of the Chaud-Froid sauce and topped with a clear Aspic for the shine. Ive found on the Internet a good link for the white, Chaud-Froid Sauce http www. And I have in my recipe notes the following recipe for the Aspic covering. Aspic To Cover Chaud-Froid Work."

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