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chaudfroid
[ French shoh-frwah ]
noun
- a cooked dish of fowl or game, served cold with aspic, jelly, or a sauce.
- the aspic glaze covering the cold food.
chaudfroid
/ ʃofrwa /
noun
- a sweet or savoury jellied sauce used to coat cold meat, chicken, etc
Word History and Origins
Origin of chaudfroid1
Word History and Origins
Origin of chaudfroid1
Example Sentences
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.
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