Macédoine
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Macédoine - [French] A mixture of fruit or vegetables. Vegetable macédoine are cut into small dice and used as a garnish to meats. Fruit macédoine are cut in larger pieces and often marinated in sugar syrup with liqueur.
Macédoine - Mixture of finely diced fruits and vegetables.
Macérer - To soak a food in a liquid (particularly alcohol) so that it takes on a new flavor.
Mijoter - To cook something slowly on the stovetop with the lid on.
Macédoine (It. Macedonia) a colorful melange of fruit (or vegetables) cut in small cube and served raw or cooked.
Mache, also called lamb's lettuce, is a tender, vivid salad greens with a slightly nutty flavor.
Macédoine (Fr.) : a dish of colorful, attractively cut fresh fruits or, less commonly, vegetables, either of which may be raw or cooked. The fruits are customarily either briefly soaked or drizzled with a mixture of sugar syrup and liqueur.
macédoine: mixed fresh fruits in liqueur-flavored syrup
madeleine: small cookie-like cake, shaped like a scallop shell
madère: a Madiera-enhanced sauce Espagnole
maïs: corn, maize ...
macédoine: diced mixed fruit or vegetables
macérer: to steep, pickle or soak
mâche: lamb's lettuce, a tiny, dark green lettuce ...
Russian salad and macédoine de légumes, foods based on cooked diced vegetables.
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Macédoine (Fr.): diced mixed fruit or vegetables.
Macerate: preparation process of soaking a fruit in a liqueur or wine. Method softens the fruit while releasing its juices and absorbing the macerating liquids flavor.
 See also: Marinate, Vegetables, Vegetable, Cooking, Butter
  
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