Cookery. Also erron. fondu. [ad. F. fondue, f. fondre to melt.] A dish composed of melted cheese with eggs, etc.
1878. Cassell’s Dict. Cookery, s.v. The fondu will rise very much.
1892–4. Encycl. Cooking (Garrett), I. 602/2. Fondues.—These very favourite French savouries are made of melted cheese.
1895. Daily News, 8 Jan., 6/4. Omelettes and fondues are equally dependent on this celerity of serving.
