| slovo | definícia |
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 slovo | definícia |
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] |
|