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

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 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

I painted a chaudfroid on an old plate.

From Don Orsino by Crawford, F. Marion (Francis Marion)

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

From Sesame and Lilies by Ruskin, John

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

From The Century Cook Book by Ronald, Mary