chaudfroid

chaudfroid

(ʃofrwa)
n
(Cookery) a sweet or savoury jellied sauce used to coat cold meat, chicken, etc
[literally: hot-cold (because prepared as hot dish, but served cold)]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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There's a vogue for revisiting some of these dishes, which is heartening to see, but while there's every chance we might see the renaissance of mulligatawny soup (a personal favourite) it's unlikely that we'll see a chaudfroid of chicken appearing anywhere again.
Responsible for reparation of all cold food products including sauces, dressings, salads, aspic, cold soups, meats, seafood, canapes, terrines, pates, Cornucopia, platter layout, sculptures, ice carving, show pieces, chaudfroid and all other cold food items required by the hotel.