chaudfroid

American  

[shoh-frwah] / ʃoʊˈfrwɑ /

Or chaud-froid

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.

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chaudfroid British  

/ ʃofrwa /

noun

1. a sweet or savoury jellied sauce used to coat cold meat, chicken, etc

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Etymology

Origin of chaudfroid

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

Example Sentences

See Examples For:

chaudfroid

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.

From The Century Cook Book by Mary Ronald

They are covered with white chaudfroid sauce, by putting the pieces on a wire tray and pouring the sauce over while still liquid.

From American Cookery November, 1921 by Janet McKenzie Hill

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.

From The Century Cook Book by Mary Ronald

Cut cold cooked chicken into as neat and uniform pieces as possible; remove the skin; make a chaudfroid sauce as directed on page 281.

From The Century Cook Book by Mary Ronald

Serve with it a Mayonnaise, Béarnaise, or Tartare sauce; or some of the chaudfroid sauce diluted.

From The Century Cook Book by Mary Ronald