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

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

From The Century Cook Book by Ronald, Mary

Filets de boeuf en Bellevue, timbales milanaises, chaudfroid de gibier.

From Sesame and Lilies by Ruskin, John

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 Ronald, Mary

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 Ronald, Mary

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

From The Century Cook Book by Ronald, Mary