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Definition of Fondue
1. Noun. Cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces.
Generic synonyms: Dish
Specialized synonyms: Beef Fondue, Boeuf Fondu Bourguignon
2. Noun. Hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped.
Definition of Fondue
1. n. A dish made of cheese, eggs, butter, etc., melted together.
Definition of Fondue
1. Noun. A dish made of melted cheese, chocolate etc., or of a boiling liquid into which food can be dipped. ¹
2. Verb. To prepare or serve as a fondue. ¹
¹ Source: wiktionary.com
Definition of Fondue
1. to cook in a pot of melted cheese [v -DUED, -DUING or -DUEING, -DUES]
Lexicographical Neighbors of Fondue
Literary usage of Fondue
Below you will find example usage of this term as found in modern and/or classical literature:
1. Domestic Science by Bertha J. Hoisington Austin (1914)
"Lesson XXIV CHEESE fondue Materials used: Class Rule Home Rule 2 tb scalded ...
Bake the fondue in a moderate oven. Test it by inserting a silver knife. ..."
2. A Handbook of Gastronomy by Brillat-Savarin (1884)
"But the report got bruited about, and the next day when one person met another
they asked, "Well, do you know how our new bishop ate the fondue yesterday ..."
3. A New System of Domestic Cookery: Formed Upon Principles of Economy and by Maria Eliza Ketelby Rundell (1824)
"fondue. Grate four ounces of Parmesan cheese, beat it in a mortar to a paste;
then add a piece of butter, and beat it well: stir in the yolks of six eggs ..."
4. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"... Cheese—fondue—Welsh Rarebit—Plain Welsh Rarebit—Welsh Rarebit for Sunday
Supper—Ramekins EGG AS A BEVERAGE Beat one egg very light, not separating the ..."
5. Gastronomy as a Fine Art: Or, The Science of Good Living. A Translation of by Brillat-Savarin, R. E. Anderson (1879)
"... THE fondue. THIS dish is of Swiss origin. It is a healthy, savoury, and
appetizing dish, quickly dressed, and always convenient to place before ..."
6. The Physiology of Taste: Or, Transcendental Gastronomy by Brillat-Savarin (1854)
"RECIPE FOR fondue, COPIED FROM THE PAPERS OF M. TROLLET, BAILLI OF MONDON IN BERNE.
Calculate the number of eggs in proportion to the guests. ..."
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