chaud-froid
[ shoh-FRWAH ]
Chaud (French for "hot") and froid (French for "cold") combine in this term to explain food (usually meat, poultry or game) that is first cooked, then chilled before serving. The distinguishing feature of a chaud-froid is that the food is glazed with an
ASPIC, which is allowed to set before serving. Decorative vegetable cutouts are often set into the
ASPIC for a colorful garnish.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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