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

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

Word History and Origins

Origin of chaudfroid¹

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

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