Pesto became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients). This is the main reason why pesto recipes often differ from each other. In 1944, "The New York Times" mentioned an imported canned pesto paste. In 1946, "Sunset" magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,
Chaudfroid sauce pheasant, duck and hard-boiled eggs, in which the cold sauce is used to coat the cold meat. Chaudfroid sauce has also been used as a topping for cold galantine, terrine and sweetbread dishes. The sauce serves to add flavor to meats and dishes and to decorate them. Chaudfroid sauce can provide the appearance of smoothness to meats, and such dishes are sometimes garnished with parsley or watercress atop the sauce. Chaudfroid sauce can be prepared using a pre-made "fumet" (reduced stock) from meats and game meats, along with ingredients such as demi glace, liquid essence of truffles, and Port or