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or chaud-froid

[French shoh-frwah] /French ʃoʊˈfrwɑ/
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 Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2017.
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Examples from the Web for chaudfroid
Historical Examples
  • If the chaudfroid says nothing to you, will you not try the mousse?

    The Monster

    Edgar Saltus
  • 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
British Dictionary definitions for chaudfroid


a sweet or savoury jellied sauce used to coat cold meat, chicken, etc
Word Origin
literally: hot-cold (because prepared as hot dish, but served cold)
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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