chaudfroidn.
/ˈʃəʊfwɑː//ʃəʊˈfwɑː/ A dish composed of cooked meat, fish, etc., served cold in aspic jelly or sauce; (see Derivatives).
ΘΚΠ
the world > food and drink > food > additive > sauce or dressing > [noun] > sauces for meat
sauce Robert1653
Robert sauce1694
mint sauce1747
wow-wow sauce1822
salsa1846
Madeira sauce1872
Cumberland1878
mole1882
chaudfroid1892
smetana (or smitane) sauce1909
mint jelly1922
pasanda1961
chimichurri1967
the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > other meat dishes
langue de boeuf1381
sawgeatc1390
pome-garneza1450
olive1598
potato pie1600
capilotade1611
carbonade1651
beef à la mode1653
Scots collops1657
Scotch collops1664
galantine1702
grenadine1706
scotched collops1708
à la mode beef1723
miroton1725
German duck1785
cottage pie1791
chartreuse1806
timbale1824
sanders1827
rognon1828
rolliche1830
schalet1846
old thing1848
Brunswick stew1855
scrapple1855
moussaka1862
cannelon1875
crépinette1877
shepherd's pie1877
chop suey1888
estouffade1889
noisette1891
chaudfroid1892
patty1904
boeuf bourguignon1915
sukiyaki1920
bœuf stroganoff1932
bœuf1936
flauta1938
rumaki1941
rendang1948
pastitsio1950
keema1955
bulgogi1958
moo shu1962
Melba1964
shabu-shabu1970
carpaccio1974
al pastor1977
gosht1982
parmo1999
parmesan2003
beef stroganof-
1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. 341/1 Chaud~froids. Literally ‘hot-colds’, applied to certain methods of preparing birds.
1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. 612/2 Chaudfroid of Fowl.
1905 E. F. Benson Image in Sand vii Arnold took some chaud~froid.
Derivatives
chaudfroid sauce n. ‘a rich stiff sauce, made of stock and gelatin, used to cover cold meats’ (Cent. Dict. Suppl. 1909); also elliptical.
ΚΠ
1951 Good Housek. Home Encycl. 397/2 Chaudfroid, a sauce used to coat cooked meat, fish, poultry, galantine, etc., which are served as cold entrées. A sweet chaudfroid..is used to coat fruit to serve as a cold sweet.
This entry has not yet been fully updated (first published 1933; most recently modified version published online June 2022).
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n.1892