chaudfroid

or chaud-froid

[ French shoh-frwah ]

Phonetic (Standard)IPA

noun

chaudfroid

/ ʃofrwa /

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

literally: hot-cold (because prepared as hot dish, but served cold)

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

Serve with it a Mayonnaise, Barnaise, or Tartare sauce; or some of the chaudfroid sauce diluted.

The latter is the method used for chaudfroid dishes, which are usually much ornamented.

White Chaudfroid Sauce is simply béchamel and aspic treated in the same way.

They are covered with white chaudfroid sauce, by putting the pieces on a wire tray and pouring the sauce over while still liquid.

April 19, 2024tortuous

[tawr-choo-uhs ]

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