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• macédoine
  macédoine

  noun

  a mixture of fruits or vegetables, often served as a salad.
• macedoine
  macedoine

  noun

  a hot or cold mixture of diced vegetables

macédoine

American  

[mas-i-dwahn] / ˌmæs ɪˈdwɑn /

noun

1. a mixture of fruits or vegetables, often served as a salad.

2. a medley.

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macedoine British  

/ ˌmæsɪˈdwɑːn /

noun

1. a hot or cold mixture of diced vegetables

2. a mixture of fruit served in a syrup or in jelly

3. any mixture; medley

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Etymology

Origin of macédoine

1810–20; < French, after Macédoine Macedonia, probably an allusion to the variety of peoples in the region

Example Sentences

See Examples For:

macédoine macedoine

My interpretation of the latter was a fruit macédoine, a salad of finely diced fruit.

From Slate ● Nov. 8, 2018

The macédoine may be used as a garnish for meat, or can be served separately in a vegetable dish.

From The Century Cook Book by Mary Ronald

It is to be hoped she is: for the novel is a sort of macédoine of Irish history, folk-lore, scenery, and what not, done up in a syrup of love-making quant. suff.

From The English Novel by George Saintsbury

Boars' heads, meat pies, salade macédoine, coeur de palmier, hollandaise were washed down with magnums and quarts of Irroy brut, 1900, Pol Roger, Chambertin, graceful Bohemian crystal goblets of Liebfraumilch and Johannisberger Schloss-Auslese.

From The Merry-Go-Round by Carl Van Vechten

There never was a more curious macédoine than this story.

From A History of the French Novel, Vol. 1 From the Beginning to 1800 by George Saintsbury

Then sleep in a macedoine of wild berries with cream.

From New York Times ● Jan. 9, 2023

Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper, Chablis, a macedoine of vegetables.

From The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes by Mrs. W. G. Waters

Then fill in the cavities with a macedoine of cooked vegetables and add a little cream to each.

From The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes by Mrs. W. G. Waters

Ingredients: Sweetbreads, larding, bacon, stock, a macedoine of vegetables.

From The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes by Mrs. W. G. Waters

With calves liver, macedoine or vegetables and brown sauce.

From Civic League Cook Book by