from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A small cube of evaporated seasoned meat, poultry, or vegetable stock, used in making broth or to flavor soups or stews.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a cube of evaporated seasoned meat extract
Sorry, no etymologies found.
You can either wing this (it’s hard to get into too much trouble melting cheese) or follow a fabulous traditional recipe combining fontina and Swiss cheeses, a little white wine, maybe some beef or chicken stock (or a bouillon cube as a shortcut), and maybe a dash of nutmeg and onion-flavored Real Salt.