| slovo | definícia |
fondu
(encz) | fondu, |
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] |
fondu
(wn) | fondu
n 1: cubes of meat or seafood cooked in hot oil and then dipped
in any of various sauces [syn: fondue, fondu]
2: hot cheese or chocolate melted to the consistency of a sauce
into which bread or fruits are dipped [syn: fondue,
fondu] |
| | podobné slovo | definícia |
cheese fondue
(encz) | cheese fondue, n: |
chocolate fondue
(encz) | chocolate fondue, n: |
fondue
(encz) | fondue,fondue Zdeněk Brož |
fondue
(czen) | fondue,fondue Zdeněk Brož |
program superfondu
(czen) | program superfondu,Superfund Program.[eko.] RNDr. Pavel Piskač |
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] |
beef fondue
(wn) | beef fondue
n 1: cubes of beef cooked in hot oil and then dipped in various
tasty sauces [syn: beef fondue, {boeuf fondu
bourguignon}] |
boeuf fondu bourguignon
(wn) | boeuf fondu bourguignon
n 1: cubes of beef cooked in hot oil and then dipped in various
tasty sauces [syn: beef fondue, {boeuf fondu
bourguignon}] |
cheese fondue
(wn) | cheese fondue
n 1: fondue made of cheese melted in wine for dipping bread and
sometimes fruits |
chocolate fondue
(wn) | chocolate fondue
n 1: fondue made of chocolate melted with milk or cream for
dipping fruits |
fondue
(wn) | fondue
n 1: cubes of meat or seafood cooked in hot oil and then dipped
in any of various sauces [syn: fondue, fondu]
2: hot cheese or chocolate melted to the consistency of a sauce
into which bread or fruits are dipped [syn: fondue,
fondu] |
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