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 Unabridged Dictionary, © Random House, Inc. 2020

Example sentences 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

/ French (ʃofrwa) /


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