This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Literally hot-cold. The term has a definite meaning in cookery, being the name of a certain sort of jellied sauce; still it is one of the odd names which the French themselves cannot give a reason for. It is supposed, however, that it took its name from Cardinal Mazarin's famous cook, who invented it; his name was Chauffroi (that name is the original of Geoffroy and Jeffrey). Another story has been told in regard to it, that it originated with the proud and haughty Duke de Rohan, of great repute as an epicure in his time, who, while at dinner, was sent for in haste by the king and ordered his favorite dinner of fricasseed chicken to be reserved till his return. When afterwards it was served to him again he complained that it was ni chavd ni froid (neither hot, nor cold), yet praised it for its richness so muchjthat his imitators took the hint, and the dish had a run.
The cooked meat cut in dice, warmed in chaudfroid sauce, stirred about until cold; served cold in caisses, croustades, casseroles, rolls, paste shells, patty cases, etc. Other meats the same way, but the sauce is made cream-white for chaudfroid of chicken.
After roasting or stewing, the rabbit is cut into joints, bones taken out, and warm cooked sausage meat inserted. When cold, the pieces are covered with chaudfroid sauce; served with border of endive.
Hard-boiled eggs, an opening cut in the side, and yolks extracted; mince of truffles, tongue, chicken and mushrooms in thick sauce filled into the whites; aperture stopped, eggs covered with chaudfroid sauce, cold; served with aspic.