marron glacé
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English
[edit]Alternative forms
[edit]Etymology
[edit]Borrowed from French marron glacé (literally “iced chestnut”).
Pronunciation
[edit]Noun
[edit]marron glacé (countable and uncountable, plural marrons glacés)
- A chestnut preserved in sugar or syrup and flavoured with vanilla.
- 1909, Eva Greene Fuller, The Up-To-Date Sandwich Book: 400 Ways to Make a Sandwich, page 156:
- MARRON SANDWICH: Cut the bread in rounds with a biscuit cutter; put a marron glace in the center and around it whipped cream that has sweetened and flavored. Nice for afternoon luncheon.
- (uncountable) The colour of such a chestnut; a light brown.
- 1994 May, Mademoiselle, volume 100, page 162:
- Eyeshadow in Marron Glacé; Eye Liner in Dusky Brown.
- 2011, Helen DeWitt, Lightning Rods, And Other Stories 2013, p. 188:
- The leather was a dark chestnut, gleaming like oiled wood; her leg, in its filmy Hanes pantyhose, was two shades paler, and her cashmere dress was marron glacé.
Translations
[edit]chestnut preserved in sugar or syrup and flavoured with vanilla
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Catalan
[edit]Alternative forms
[edit]Etymology
[edit]Borrowed from French marron glacé (literally “iced chestnut”).
A literal translation would be castanya glaçada.
Pronunciation
[edit]Noun
[edit]marron glacé m (plural marrons glacés)
- marron glacé (chestnut preserved in sugar or syrup and flavoured with vanilla)
French
[edit]Etymology
[edit]Literally, “iced chestnut”.
Pronunciation
[edit]Noun
[edit]marron glacé m (plural marrons glacés)
- marron glacé (chestnut preserved in sugar or syrup and flavoured with vanilla)
Italian
[edit]Etymology
[edit]Unadapted borrowing from French marron glacé (literally “iced chestnut”).
The French term could be literally translated either as castagna glassata or as marrone glassato.
Pronunciation
[edit]Noun
[edit]marron glacé m (plural marrons glacés)
- marron glacé (chestnut preserved in sugar or syrup and flavoured/flavored with vanilla)
References
[edit]- ^ marrons glacés in Luciano Canepari, Dizionario di Pronuncia Italiana (DiPI)
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