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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

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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 fact would seem to be that the art of letter-writing is a sort of mosaic or macédoine of nearly all departments of the general Art of Literature.

From A Letter Book Selected with an Introduction on the History and Art of Letter-Writing by George Saintsbury

It is not necessary to pass anything whatever with melon or grapefruit, or a macédoine of fruit, or a canapé.

From Etiquette by Emily Post

Dish in a circle, and fill the centre with spinach, green peas, or a macédoine of mixed vegetables.

From Choice Cookery by Catherine Owen

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

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

In the centre of the dish place a piece of bread in the shape of a cup and fill this with 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

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

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

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