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chaudfroid

or chaud-froid

[French shoh-frwah]
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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.

Origin of chaudfroid

1890–95; < French: literally, hot-cold, equivalent to chaud (< Latin cal(i)dus; see caldarium) + froid < Latin frīgidus frigid
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

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 latter is the method used for chaudfroid dishes, which are usually much ornamented.


British Dictionary definitions for chaudfroid

chaudfroid

noun
  1. 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