Fondue
From fondre – the French word for “melt,” the term “fondue” has several meanings. It is basically a casual dining procedure in which the food is dipped (or even cooked) in a single heated pot at the table.
In French cooking, the term “fondue” refers to finely chopped vegetables that have been reduced to a pulp by lengthy and slow cooking. This mixture is often used as a garnish, usually with meats or fish.
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