[sha-sur; Fr. sha-sœr] 
[-surz; Fr. -sœr] . | 1. | (in the French army) one of a body of cavalry or infantry troops equipped and trained for rapid movement. |
| 2. | a uniformed footman or attendant; liveried servant. |
| 3. | a hunter. |
| 4. | Also called hunter's sauce. French Cookery. a brown sauce, usually containing mushrooms, tomatoes, shallots, white wine, etc. |
| chas·seur (shā-sûr') n.
[French, from Old French chaceor, from chacier, to pursue; see chase1.] |
chasseur
(French: "hunter"), member of various branches of the French army. Originally (1743) chasseurs, or chasseurs a pied ("on foot"), were light-infantry regiments. By the outbreak of World War I there were 31 battalions of chasseurs of which 12 were known as chasseurs alpins-units specially trained for mountain warfare. After World War I, chasseurs were formed as independent battalions for administrative purposes but were grouped into demibrigades of three battalions for war. Just prior to World War II a few battalions were integrated into armoured divisions as motorized infantry called chasseurs portes
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