slovodefinícia
Fondu
(gcide)
Fondu \Fon`du"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre to
melt, blend. See Found to cast.]
1. Blended; gradually changing or passing into each other by
subtle gradations; -- said of colors or of the surface or
material on which the colors are laid.

2. Melted. [Also spelled fondue.]
[PJC] Fondue
Fondu
(gcide)
Fondue \Fon`due"\, n. [Also erroneously Fon`du".] [F. See
Fondu; cf. Fondant.]
1. (Cookery) A dish made of cheese, eggs, butter, etc., often
seasoned with kirsch and white wine, melted together, and
usually used as a dip for pieces of bread.
[Webster 1913 Suppl.]

2. (Cookery) A dish consisting of pieces of solid food cooked
in or dipped into a hot sauce; as, beef fondue.
[PJC]
fondu
(gcide)
fondue \fon`due"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre
to melt, blend. See Found to cast.]
Melted. [Also spelled fondu.]
[PJC]
podobné slovodefinícia
Fondu
(gcide)
Fondu \Fon`du"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre to
melt, blend. See Found to cast.]
1. Blended; gradually changing or passing into each other by
subtle gradations; -- said of colors or of the surface or
material on which the colors are laid.

2. Melted. [Also spelled fondue.]
[PJC] FondueFondue \Fon`due"\, n. [Also erroneously Fon`du".] [F. See
Fondu; cf. Fondant.]
1. (Cookery) A dish made of cheese, eggs, butter, etc., often
seasoned with kirsch and white wine, melted together, and
usually used as a dip for pieces of bread.
[Webster 1913 Suppl.]

2. (Cookery) A dish consisting of pieces of solid food cooked
in or dipped into a hot sauce; as, beef fondue.
[PJC]fondue \fon`due"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre
to melt, blend. See Found to cast.]
Melted. [Also spelled fondu.]
[PJC]
fondu
(gcide)
Fondu \Fon`du"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre to
melt, blend. See Found to cast.]
1. Blended; gradually changing or passing into each other by
subtle gradations; -- said of colors or of the surface or
material on which the colors are laid.

2. Melted. [Also spelled fondue.]
[PJC] FondueFondue \Fon`due"\, n. [Also erroneously Fon`du".] [F. See
Fondu; cf. Fondant.]
1. (Cookery) A dish made of cheese, eggs, butter, etc., often
seasoned with kirsch and white wine, melted together, and
usually used as a dip for pieces of bread.
[Webster 1913 Suppl.]

2. (Cookery) A dish consisting of pieces of solid food cooked
in or dipped into a hot sauce; as, beef fondue.
[PJC]fondue \fon`due"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre
to melt, blend. See Found to cast.]
Melted. [Also spelled fondu.]
[PJC]
fondue
(gcide)
Fondu \Fon`du"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre to
melt, blend. See Found to cast.]
1. Blended; gradually changing or passing into each other by
subtle gradations; -- said of colors or of the surface or
material on which the colors are laid.

2. Melted. [Also spelled fondue.]
[PJC] FondueFondue \Fon`due"\, n. [Also erroneously Fon`du".] [F. See
Fondu; cf. Fondant.]
1. (Cookery) A dish made of cheese, eggs, butter, etc., often
seasoned with kirsch and white wine, melted together, and
usually used as a dip for pieces of bread.
[Webster 1913 Suppl.]

2. (Cookery) A dish consisting of pieces of solid food cooked
in or dipped into a hot sauce; as, beef fondue.
[PJC]fondue \fon`due"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre
to melt, blend. See Found to cast.]
Melted. [Also spelled fondu.]
[PJC]
Fondue
(gcide)
Fondu \Fon`du"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre to
melt, blend. See Found to cast.]
1. Blended; gradually changing or passing into each other by
subtle gradations; -- said of colors or of the surface or
material on which the colors are laid.

2. Melted. [Also spelled fondue.]
[PJC] FondueFondue \Fon`due"\, n. [Also erroneously Fon`du".] [F. See
Fondu; cf. Fondant.]
1. (Cookery) A dish made of cheese, eggs, butter, etc., often
seasoned with kirsch and white wine, melted together, and
usually used as a dip for pieces of bread.
[Webster 1913 Suppl.]

2. (Cookery) A dish consisting of pieces of solid food cooked
in or dipped into a hot sauce; as, beef fondue.
[PJC]fondue \fon`due"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre
to melt, blend. See Found to cast.]
Melted. [Also spelled fondu.]
[PJC]
fondue
(gcide)
Fondu \Fon`du"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre to
melt, blend. See Found to cast.]
1. Blended; gradually changing or passing into each other by
subtle gradations; -- said of colors or of the surface or
material on which the colors are laid.

2. Melted. [Also spelled fondue.]
[PJC] FondueFondue \Fon`due"\, n. [Also erroneously Fon`du".] [F. See
Fondu; cf. Fondant.]
1. (Cookery) A dish made of cheese, eggs, butter, etc., often
seasoned with kirsch and white wine, melted together, and
usually used as a dip for pieces of bread.
[Webster 1913 Suppl.]

2. (Cookery) A dish consisting of pieces of solid food cooked
in or dipped into a hot sauce; as, beef fondue.
[PJC]fondue \fon`due"\ (f[o^]n"d[.u]"), a. [F. fondu, p.p. of fondre
to melt, blend. See Found to cast.]
Melted. [Also spelled fondu.]
[PJC]
Fondus
(gcide)
Fondus \Fon`dus"\, n. [F. fondu, prop. p. p. of fondre to melt,
blend. See Found to cast.]
A style of printing calico, paper hangings, etc., in which
the colors are in bands and graduated into each other. --Ure.
[1913 Webster]

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