chaudfroid

noun

chaud·​froid

(ˈ)shō¦frwä,

-ōfrə¦wä

plural -s

1

: a jellied sauce (as a white or brown sauce fortified with gelatin) used as a garnish especially for meat or fish

2

: food (as meat or fish) covered with a chaudfroid sauce usually molded into shapes after cooking, and served cold

Word History

Etymology

French, literally, hot-cold, from chaud hot (from Latin calidus) + froid cold, from Latin frigidus

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