chaudfroid

or chaud-froid

[ 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.

Origin of chaudfroid

1
1890–95; <French: literally, hot-cold, equivalent to chaud (<Latin cal(i)dus;see caldarium) + froid<Latin frīgidusfrigid

Words Nearby chaudfroid

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2024

How to use chaudfroid in a sentence

  • If the chaudfroid says nothing to you, will you not try the mousse?

    The Monster | Edgar Saltus
  • Serve with it a Mayonnaise, Barnaise, or Tartare sauce; or some of the chaudfroid sauce diluted.

    The Century Cook Book | Mary Ronald
  • The latter is the method used for chaudfroid dishes, which are usually much ornamented.

    The Century Cook Book | Mary Ronald
  • White chaudfroid Sauce is simply béchamel and aspic treated in the same way.

    Choice Cookery | Catherine Owen
  • They are covered with white chaudfroid sauce, by putting the pieces on a wire tray and pouring the sauce over while still liquid.

British Dictionary definitions for chaudfroid

chaudfroid

/ French (ʃofrwa) /


noun
  1. a sweet or savoury jellied sauce used to coat cold meat, chicken, etc

Origin of chaudfroid

1
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 Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012