Chaudfroid - Defined

Chaudfroid—Literally means hot-cold, and is applied to dishes that are prepared hot, then made into a form more suitable to eat cold, such as chaudfroid of game, fowl, partridge, woodcocks, larks, reedbirds, pheasants, plovers, quail and turkey, for recipes of which see the sub-heading of the articles mentioned.

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Epicurean Cooking Terms
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