fondue

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}]
    

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 \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
    

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]