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salmagundi - 4 dictionary results

sal⋅ma⋅gun⋅di

  [sal-muh-guhn-dee]
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–noun
1. a mixed dish consisting usually of cubed poultry or fish, chopped meat, anchovies, eggs, onions, oil, etc., often served as a salad.
2. any mixture or miscellany.
Origin:
1665–75; < MF salmingondin (later salmigondis), compound based on salemine salted food (see salami ) and condir to season (see condiment )
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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sal·ma·gun·di   (sāl'mə-gŭn'dē)   
n.   pl. sal·ma·gun·dis
  1. A salad of chopped meat, anchovies, eggs, and onions, often arranged in rows on lettuce and served with vinegar and oil.
  2. A mixture or assortment; a potpourri.

[French salmigondis, probably from : Old French salemine, salted food (from Vulgar Latin *salāmen; see salami) + Old French condir, to season (from Latin condīre; see condiment).]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Salmagundi

Sal`ma*gun"di\, n. [F. salmigondis, of uncertain origin; perhaps from L. salgama condita, pl.; salgama pickles + condita preserved (see Condite); or from the Countess Salmagondi, lady of honor to Maria de Medici, who is said to have invented it; or cf. It. salame salt meat, and F. salmis a ragout.]

1. A mixture of chopped meat and pickled herring, with oil, vinegar, pepper, and onions. --Johnson.

2. Hence, a mixture of various ingredients; an olio or medley; a potpourri; a miscellany. --W. Irving.
Webster's Revised Unabridged Dictionary, © 1996, 1998 MICRA, Inc.
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salmagundi 
1674, from Fr. salmigondis, originally "seasoned salt meats" (cf. Fr. salmis "salted meats"), from M.Fr. salmigondin, coined by Rabelais, of uncertain origin, but probably related to salomene "hodgepodge of meats or fish cooked in wine," (early 14c.), from O.Fr. salemine.
Online Etymology Dictionary, © 2001 Douglas Harper
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