[French shoh-frwah] /French ʃoʊˈfrwɑ/

a cooked dish of fowl or game, served cold with aspic, jelly, or a sauce.
the aspic glaze covering the cold food.
a sweet or savoury jellied sauce used to coat cold meat, chicken, etc

pertaining to a dish, often meat, that is cooked with heat then chilled and glazed with aspic before serving
Word Origin

French chaud ‘hot’, froid ‘cold’
Usage Note



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