fondue (fahn-DOO)
From fondre, the French word for "melt," the term "fondue" has several meanings. The first three definitions pertain to food cooked in a central pot at the table. 1. Fondue au fromage is a classic dish of Swiss heritage consisting of cheese (usually EMMENTALER and GRUYÈRE) melted and combined with white wine, KIRSCH and seasonings. Bite-size chunks of French bread are dipped into the hot, savory mixture. 2. Fondue bourguignon is a variation whereby cubes of raw beef are cooked in a pot of hot oil, then dipped into various savory sauces. 3. Another version is chocolate fondue, a combination of melted chocolate, cream and sometimes LIQUEUR into which fruit or cake may be dipped. 4. 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.

from: THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

    

Fondue Index
      

Soufflé (soo-FLAY)

A light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites. Soufflés may be savory or sweet, hot or cold. Baked soufflés are much more fragile than those that are chilled or frozen because the hot air entrapped in the soufflé begins to escape (causing the mixture to deflate) as soon as the dish is removed from the oven. Savory soufflés are usually served as a main dish, are almost always hot and can be made with a variety of ingredients including cheese, meat, fish or vegetables. Dessert soufflés may be baked, chilled or frozen and are most often flavored with fruit purees, chocolate, lemon or Liqueurs. Both sweet and savory soufflés are often accompanied by a complementary sauce. Soufflés are customarily baked in a classic soufflé dish, which is round and has straight sides to facilitate the soufflé's rising. These special dishes are ovenproof and come in a variety of sizes ranging from 3 1/2-ounce (individual) to 2-quart. They're available in kitchenware shops and the house wares section of most department stores. Foil or parchment "collars" are sometimes wrapped around the outside of a soufflé dish so that the top of the foil or paper rises about 2 inches above the rim of the dish. Such collars are used for cold dessert soufflés so that the sides of the frozen or molded mixture are supported until they set. Once the collar is removed, the soufflé stands tall and appears to "rise" out of the dish.

from:  THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

      

Soufflé Index
      

Quiche Index