or chaud-froid

[French shoh-frwah]


a cooked dish of fowl or game, served cold with aspic, jelly, or a sauce.
the aspic glaze covering the cold food.

Nearby words

  1. chatterton, thomas,
  2. chatty,
  3. chaucer,
  4. chaucer, geoffrey,
  5. chaucerian,
  6. chauffer,
  7. chauffeur,
  8. chauffeuse,
  9. chaulmoogra,
  10. chaulmoogra oil

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 Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for chaudfroid

  • 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.

  • If the chaudfroid says nothing to you, will you not try the mousse?

    The Monster|Edgar Saltus

British Dictionary definitions for chaudfroid



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

Word Origin for chaudfroid

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