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chaudfroid
or chaud-froid
[ 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
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Word History and Origins
Origin of chaudfroid1
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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
If the chaudfroid says nothing to you, will you not try the mousse?
From Project Gutenberg
Serve with it a Mayonnaise, Barnaise, or Tartare sauce; or some of the chaudfroid sauce diluted.
From Project Gutenberg
The latter is the method used for chaudfroid dishes, which are usually much ornamented.
From Project Gutenberg
White Chaudfroid Sauce is simply béchamel and aspic treated in the same way.
From Project Gutenberg
They are covered with white chaudfroid sauce, by putting the pieces on a wire tray and pouring the sauce over while still liquid.
From Project Gutenberg
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