chaudfroid

chaudfroid

[French shoh-frwah]
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:
1890–95; < French: literally, hot-cold, equivalent to chaud (< Latin cal(i)dus; see caldarium) + froid < Latin frīgidus frigid

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

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