- A
caquelon (French: [kak.lɔ̃]) is a
cooking vessel of stoneware, ceramic,
enamelled cast iron, or
porcelain for the
preparation of fondue, also called...
- [fɔ̃dy]) is a
Swiss melted cheese and wine dish
served in a
communal pot (
caquelon or
fondue pot) over a
portable stove (réchaud)
heated with a
candle or...
- with
chicken broth. The
guests then dip meat, fish or
vegetables in the
caquelon and top them with bearnaise,
tartar sauce or
simply French mustard.[citation...
- are
melted with
white wine and
eaten hot with bread. It is
served in a
caquelon in
which each
guest dips
their piece of
bread using a
special fork. At...
- also
called a loaf pan, a pan
specifically designed for
baking bread.
Caquelon – a
cooking vessel of stoneware, ceramic,
enamelled cast iron, or porcelain...
- (fish)" ( < OFr
quaquer < MDu kaaken)
caque caquage caqueur caqûre
encaquer caquelon caqueter "to cackle" ( < Gmc, cf ME cakelen, Du kakelen, MLG kākeln, Swed...
