‖n. [ Also erroneously . ] [ 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 ]
‖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.
‖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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