Chaudfroid sauce - Wikipedia

^ a b c d e .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Gisslen, W.; Griffin, M.E.; Bleu, Le Cordon (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. pp. 850–852. ISBN 978-0-471-66377-5. Retrieved June 15, 2017. ^ a b c Meyer, A. (2012). The Working Garde Manger. CRC Press. p. 436. ISBN 978-1-4665-9242-1. Retrieved June 15, 2017. ^ a b Garlough, R.B.; Campbell, A. (2012). Modern Garde Manger: A Global Perspective. Cengage Learning. pp. 704–705. ISBN 978-1-133-71511-5. Retrieved June 15, 2017. ^ a b c Whitehead, J. (1889). The Steward's Handbook and Guide to Party Catering. The Steward's Handbook and Guide to Party Catering. J. Anderson & Company, printers. p. 273. Retrieved June 15, 2017. ^ a b Escoffier, G.A. A Guide to Modern Cookery -. pp. pt23–24. ISBN 978-1-4465-4597-3. Retrieved June 15, 2017. ^ Fellows, C. (1904). The Culinary Handbook. Hotel Monthly. p. 157. Retrieved June 1, 2017. ^ Raskin, X. (1922). The French Chef in Private American Families: A Book of Recipes. Rand McNally. p. 59. Retrieved June 15, 2017. ^ Senn, C.H. (1908). The Menu Book. Food & Cookery Publishing Agency. p. 223. Retrieved June 15, 2017. ^ Ranhofer, C. (1916). The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art. R. Ranhofer. p. 743. Retrieved June 15, 2017. ^ a b The Malone Cook Book. Woman's aid society of the First Congregational church. 1917. p. 90. Retrieved June 15, 2017. ^ "Aspic". Encyclopedia Britannica. June 15, 2017. Retrieved June 15, 2017. ^ Hill, J.M.K. (1911). The Book of Entrées: Including Casserole and Planked Dishes. Little, Brown. p. 265. Retrieved June 15, 2017. ^ a b Mallock, M.M. (1900). The Economics of Modern Cookery: Or, A Younger Son's Cookery Book. Macmillan. p. 270. Retrieved June 15, 2017. ^ Grand Diplôme Cooking Course. Danbury Press. 1972. pp. 95–97. Retrieved June 15, 2017. ^ a b Whitling, L. (1908). The complete cook. Methuen & Co. p. 291. Retrieved June 15, 2017. ^ a b Escoffier, A. (1941). The Escoffier Cook Book: A Guide to the Fine Art of Cookery. International Cookbook Series. Crown. pp. 35–36. ISBN 978-0-517-50662-2. Retrieved June 15, 2017. ^ a b Senn, C. (2008). The Book of Sauces. Cooking in America. Applewood Books. p. 107. ISBN 978-1-4290-1254-6. Retrieved June 15, 2017.