| 释义 |
‖ chaud-froid|ʃofrwa|
Also chaudfroid.
[Fr.]
A dish composed of cooked meat, fish, etc., served cold in aspic jelly or sauce; (see also quot. 1951). So chaud-froid sauce, ‘a rich stiff sauce, made of stock and gelatin, used to cover cold meats’ (Cent. Dict. Suppl. 1909); also ellipt.
1892T. F. Garrett Encycl. Pract. Cookery I. 341/1 Chaud⁓froids. Literally ‘hot-colds’, applied to certain methods of preparing birds. Ibid. 612/2 Chaudfroid of Fowl. 1905E. F. Benson Image in Sand vii, Arnold took some chaud⁓froid. 1951Good 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. |