| 释义 |
chaud·froid
\(ˈ)shō|frwä, -ōfrə|wä\ noun
(-s)
Etymology: French, literally, hot-cold, from chaud hot (from Latin calidus) + froid cold, from Latin frigidus — more at caldron, frigid
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 |