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.

I've found on the Internet a good link for the white, Chaud-Froid Sauce: http://www.epicurious.com/recipes/food/views/Turkey-en-Chaudfroid-20133


and I have in my recipe notes the following recipe for the Aspic covering:


Aspic To Cover Chaud-Froid Work
Recipe By : Chef Duane Alberico Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 Ea Gelatin Sheets
1 1/2 Qt Water
Bloom gelatin in cold water. Gently heat the water to no more than 110'F in double boiler and dissolve. (use a spoon for stirring so as not to create air bubbles). As soon as gelatin is dissolved, place in pitcher and store in warm area. Now ready for use to cover Chaud-Froid Work.
- - - - - - - - - - - - - - - - - -
NOTES : Sheet gelatin is used for this process rather than powdered because the sheet gelatin is more pure thus clearer.

A good source for Sheet Gelatin:
http://www.kingarthurflour.com/shop/items/sheet-gelatin-20-sheets?utm_source=froogle&utm_medium=cse&utm_campaign=shopping

More of my work can be found at my website:
www.Cater-Express.com

~Kat
Katryn Barrott
Chef / Owner
Cater Express

Summer Squash Bird with Honeydew Birdbath on Mirror
The carrot basket in the middle is hollowed out and filled with a single cranberry.
The side of the Honeydew Birdbath, I carved relief flowers that can be seen in more detail in the mirror's view.
Scallion Flowers are the background for the birdbath and basket.
The Squash bird has cloves for eyes and a carved carrot beak.
For more up pics stop by:

http://www.Cater-Express.com

Watermelon Trellis

The trellis in the background inspired me to carve a "watermelon trellis" with radish flowers and scallion flowers as garnish.

The flowers are on picks with scallions as casings to form the stem.

This made a nice accompaniment to a graduation buffet table.

cater-express.com

Watermelon Fish

On this Watermelon Fish I carved the basic fish shape first, then the eyes and mouth. I carved a seperation for the gills and fin and then the scales. After the fish was formed, the outlined carvings of the general shape were taken out to enhance the outline and to mimic the gill section on the side view. More info; cater-express.com
~Kat

Radish Roses

Here I'm carving Radish roses - they are a very colorful addition to crudite, or vegetable trays. Along with roses, I try to make unique geometrical designs for variety. www.Cater-Express.com

Fruit and Vegetable Carvings

Watermelons are my favorite fruit to carve.






Apples are my least favorite due to oxidizing, although soaking in lemon juice does extend the time before they will start to turn brown.


In the above Apple Swan photo, I have zucchini that have been studded through with a carrot for garnish too. The carrot is cooked to set color and to ease with slicing.

My work and garnishes update constantly at www.Cater-Express.com ~Kat