chaudfroid

or chaud-froid

[ French shoh-frwah ]
/ French ʃoʊˈfrwɑ /

noun

a cooked dish of fowl or game, served cold with aspic, jelly, or a sauce.
the aspic glaze covering the cold food.

Origin of chaudfroid

1890–95; < French: literally, hot-cold, equivalent to chaud (< Latin cal(i)dus; see caldarium) + froid < Latin frīgidus frigid

Words nearby chaudfroid

chatterton, chatty, chaucer, chaucer, geoffrey, chaucerian, chaudfroid, chauffer, chauffeur, chauffeuse, chaulmoogra, chaulmoogra oil

Example sentences from the Web for chaudfroid

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

    The Century Cook Book |Mary Ronald

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

    The Century Cook Book |Mary Ronald

  • If the chaudfroid says nothing to you, will you not try the mousse?

    The Monster |Edgar Saltus

British Dictionary definitions for chaudfroid

chaudfroid
/ French (ʃofrwa) /

noun

a sweet or savoury jellied sauce used to coat cold meat, chicken, etc

Word Origin for chaudfroid

literally: hot-cold (because prepared as hot dish, but served cold)