[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
French chaud ‘hot’, froid ‘cold’
[chaw-fer] /ˈtʃɔ fər/ noun 1. a small, portable stove. /ˈtʃɔːfə/ noun 1. a small portable heater or stove n. “small portable stove,” 1825, variant of chafer “a vessel for heating,” agent noun from chafe; form influenced by French chauffoir “a heater,” from chauffer “to heat,” which also is ultimately from chafe (see chauffeur).
[shoh-fer, shoh-fur] /ˈʃoʊ fər, ʃoʊˈfɜr/ noun 1. a person employed to drive a private automobile or limousine for the owner. 2. a person employed to drive a car or limousine that transports paying passengers. verb (used with object) 3. to drive (a vehicle) as a chauffeur. 4. to transport by car: Saturday mornings I have […]
[shoh-fœz] /ʃoʊˈfœz/ noun, plural chauffeuses [shoh-fœz] /ʃoʊˈfœz/ (Show IPA). French Furniture. 1. a fireside chair having a low seat and a high back.
[chawl-moo-gruh] /tʃɔlˈmu grə/ noun 1. any of several trees of the genus Hydnocarpus (or Taraktogenos), of southeastern Asia, especially H. kurzii, the seeds of which yield chaulmoogra oil. /tʃɔːlˈmuːɡrə/ noun 1. a tropical Asian tree, Taraktogenos (or Hydnocarpus) kurzii: family Flacourtiaceae 2. oil from the seed of this tree, used in treating leprosy 3. any […]