A mixture of vegetables or fruit cut into small pieces.
- A macédoine is usually served cold but may be flambéed at room temperature with extra liquor.
- Almost any cold cooked vegetables on hand may be used for a macédoine salad, and if care is taken in arrangement, they make a very attractive dish.
- Another worthy choice was the brace of quail: two whole birds, deboned and stuffed with a macédoine of corn, rice, onion and ground Tasso ham.
French, literally 'Macedonia', with reference to the mixture of peoples in the Macedonian Empire of Alexander the Great.
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