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The latter is the method used for chaudfroid dishes, which are usually much ornamented.

The ornament of cut truffles is applied by taking each piece on a long pin and placing it on the chaudfroid before it is quite set.

Cut cold cooked chicken into as neat and uniform pieces as possible; remove the skin; make a chaudfroid sauce as directed on page 281.

Serve with it a Mayonnaise, Béarnaise, or Tartare sauce; or some of the chaudfroid sauce diluted.

Before covering a galantine with chaudfroid fill any irregularities on the surface of the meat with a little of the sauce which has been placed on ice to set.