[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.
Also, chaud-froid.

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 Dictionary, © Random House, Inc. 2014.
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World English Dictionary
chaudfroid (ʃofrwa)
a sweet or savoury jellied sauce used to coat cold meat, chicken, etc
[literally: hot-cold (because prepared as hot dish, but served cold)]

Collins English Dictionary - Complete & Unabridged 10th Edition
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Cite This Source's 21st Century Lexicon
Main Entry:  chaud-froid
Part of Speech:  adj
Definition:  pertaining to a dish, often meat, that is cooked with heat then chilled and glazed with aspic before serving
Etymology:  French chaud 'hot', froid 'cold'
Usage:  cooking's 21st Century Lexicon
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