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chaudfroid

or chaud-froid

[ French shoh-frwah ]

noun

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


chaudfroid

/ ʃofrwa /

noun

  1. a sweet or savoury jellied sauce used to coat cold meat, chicken, etc
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word History and Origins

Origin of chaudfroid1

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

Origin of chaudfroid1

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