MACEDOINES
This, as the word implies, is a mixture of various vegetables, the chief of which are generally chopped-up carrot and turnip with young green peas. A very nice dish which can be served at a very short notice, if you have curry sauce in bottles, is a dish of vegetable curry. The macedoines should be made hot in the tin, the liquor drained off, and the curry sauce, made hot, should be poured into a well made in the center of the macedoines in the dish. Macedoines are also very useful, as they can be served as a vegetable salad at a moment's notice, as the vegetables are sufficiently cooked without being made hot.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
