Cut a carrot and turnip into half inch dice, or with small vegetable-cutters cut them into fancy shapes or into small balls. Mix them in about equal proportions with green peas, flageolet beans, string-beans cut into half inch lengths, and small pieces of cauliflower. The vegetables should be boiled separately and well drained before being put together, and when prepared should be mixed lightly so as not to break them, and seasoned with butter, pepper, and salt, or be moistened with a Bechamel or a cream sauce. The macedoine may be used as a garnish for meat, or can be served separately in a vegetable dish. This mixture of vegetables may also be used for a salad. Sometimes the vegetables, instead of being mixed together, are placed in separate piles around the meat or on a flat dish, and then give a good effect of color.