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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

A macédoine may be served with any meat—roasted, baked, or broiled.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Pierre Blot

Make the salad of string beans, asparagus, or a macédoine of vegetables.

From The Century Cook Book by Mary Ronald

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

From Choice Cookery by Catherine Owen

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

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

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

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

With calves liver, macedoine or vegetables and brown sauce.

From Civic League Cook Book by