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