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chaudfroid

[French shoh-frwah] /French ʃoʊˈfrwɑ/
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.
Also, chaud-froid.
Origin
1890-1895
1890-95; < French: literally, hot-cold, equivalent to chaud (< Latin cal(i)dus; see caldarium) + froid < Latin frīgidus frigid
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British Dictionary definitions for chaud-froid

chaudfroid

/ʃofrwa/
noun
1.
a sweet or savoury jellied sauce used to coat cold meat, chicken, etc
Word Origin
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
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Contemporary definitions for chaud-froid
adjective

pertaining to a dish, often meat, that is cooked with heat then chilled and glazed with aspic before serving

Word Origin

French chaud 'hot', froid 'cold'

Usage Note

cooking

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