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.
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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