[mas-eh-DWAHN
]

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. A fruit macédoine is served for dessert, either cold or FLAMBÉED. For a savory macédoine, each vegetable is cooked separately, then artfully arranged together on a plate and dressed with seasoned melted butter. It can be served as a side dish or a first course.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Découvrez la video de Laurent Nadiras sur le Centre de Ressources Nationales Hôtellerie Restauration:

[ Tailler en macédoine->
]

Ce terme s’applique aussi à la viande, mais l’expressionMARINER est plus juste.

Se dit aussi: Doucette.

corn salad

Native to Europe, corn salad has nothing to do with corn . . . but it is used in salads. The narrow, dark green leaves of this plant are tender and have a tangy, nutlike flavor. In addition to being used as a salad green, corn salad can also be steamed and served as a vegetable. Though it’s often found growing wild in American cornfields, it’s considered a “gourmet” green and is therefore expensive and hard to find. It doesn’t keep well and should be used within a day or two of purchase. Corn salad should be washed and drained completely of any excess moisture before being stored airtight in a plastic bag. It’s also called field salad, field lettuce, lamb’s lettuce and mâche .

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.

et parfumé au zeste de citron.