Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
A Swiss specialty consisting of one or more cheeses melted in a special pottery dish with white wine and flavoring (can also be melted chocolate or hot oil); also an ingredient, usually an egg, that is slowly cooked down to a soft, concentrated consistency and flavor; also finely chopped vegetables reduced to a pulp by slow cooking.