Put six tablespoonfuls of dry duxelle into a small stewpan, and add thereto three tablespoonfuls of half-glaze sauce con- taining plenty of tomato, crushed garlic the size of a pea, and two tablespoonfuls of white wine✪ Duxelle for Stuffed Vegetables. Set to simmer until the required degree of consistence is reached. N.B.—A tablespoonful of fine, fresh bread-crumbs may be added to the duxelle in order to thicken it. 94 GUIDE TO MODERN COOKERY 225—DUXELLE FOR GARNISHING SMALL PIES, ONIONS, CUCUMBERS, ETC. To four tablespoonfuls of dry duxelle add four tablespoon- fuls of ordinary pork forcemeat (No. 196). 226—MAINTENON (preparation used in stuffing preparations a la Maintenon) Put one pint of Béchamel into a vegetable-pan with one- half pint of Soubise (No. 104), and reduce to half while stirring over a brisk fire. Thicken, away from the fire, by means of the yolks of five eggs, and add four tablespoonfuls of minced mush- rooms, either cooked in the ordinary way or stewed in butter. 227—MATIGNON This preparation serves chiefly for covering certain large joints of butcher’s meat, or fowl, to which it imparts an appro- priate flavour. It is made as follows:—Finely mince two medium carrots (the red part only), two onions, and two sticks of celery taken from the heart. Add one tablespoonful of raw lean ham, cut paysanne-fashion, a sprig of thyme, and half a leaf of bay, crushed. Stew in butter, and finally swill the saucepan with two tablespoonfuls of Madeira. 228—MIREPOIX The purpose of Mirepoix in culinary preparations is the same as that of Matignon, but its mode of use is different. Its constituents are the same as those of the Matignon, but instead of being minced they are cut up into more or less fine dice, in accordance with the use for which the preparation is intended. Instead of the ham, fresh and slightly-salted breast of pork may be used, while both the ham and the bacon may be ex- cluded under certain circumstances. 229—FINE OR BORDELAISE MIREPOIX Coarse Mirepoix, which are added to certain preparations in order to lend these the proper flavour, are generally made immediately before being used, but this is not so in the case of the finer Mirepoix, which chiefly serves as an adjunct to crayfish and lobsters. This is made in advance, and as follows :— GARNISHING FOR RELEVES AND ENTREES 95 Cut into dice four oz. of the red part only of carrots, the same quantity of onion, and one oz. of parsley stalks. In order that the Mirepoix may be still finer, these ingredients may now be chopped, but in this case it is advisable to tho- roughly press them in a corner of a towel, so as to squeeze out their vegetable moisture, the mere process of stewing not being sufficient for this purpose. Should this water be allowed to remain in the Mirepoix, more particularly if the latter must be kept some time, it would probably give rise to mustiness or fermentation. Put the ingredients into a small stewpan with one and one- half oz. of butter and a little powdered thyme and bay, and stew until all are well cooked. This done, turn the preparation out into a small bowl, heap it together with the back of a fork, cover it with a piece of white, buttered paper, and put aside until wanted. 230—VARIOUS SALPICONS This term stands for a certain preparatory method applied to a series of preparations. Salpicons are simple or compound. Simple if they only con- tain one product, such as the meat of a fowl, or of game, butcher’s meat, foie gras, various fish, ham or tongue, mush- rooms, truffles, &c. Compound if they consist of two or more of the above-mentioned ingredients which may happen to combine suitably. The preparatory method consists in cutting the various in. gredients into dice. The series of preparations arises from the many possible com- binations of the products, each particular combination bearing its own name.

AI-modernized reading of the original text

Put six tablespoonfuls of dry duxelle into a small stewpan, and add thereto three tablespoonfuls of half-glaze sauce containing plenty of tomato, crushed garlic the size of a pea, and two tablespoonfuls of white wine. Set to simmer until the required degree of consistence is reached. N.B.—A tablespoonful of fine, fresh bread-crumbs may be added to the duxelle in order to thicken it. 225—DUXELLE FOR GARNISHING SMALL PIES, ONIONS, CUCUMBERS, ETC. To four tablespoonfuls of dry duxelle add four tablespoonfuls of ordinary pork forcemeat (No. 196). 226—MAINTENON (preparation used in stuffing preparations a la Maintenon) Put one pint of Béchamel into a vegetable-pan with onehalf pint of Soubise (No. 104), and reduce to half while stirring over a brisk fire. Thicken, away from the fire, by means of the yolks of five eggs, and add four tablespoonfuls of minced mushrooms, either cooked in the ordinary way or stewed in butter. 227—MATIGNON This preparation serves chiefly for covering certain large joints of butcher’s meat, or fowl, to which it imparts an appropriate flavour. It is made as follows:—Finely mince two medium carrots (the red part only), two onions, and two sticks of celery taken from the heart. Add one tablespoonful of raw lean ham, cut paysanne-fashion, a sprig of thyme, and half a leaf of bay, crushed. Stew in butter, and finally swill the saucepan with two tablespoonfuls of Madeira. 228—MIREPOIX The purpose of Mirepoix in culinary preparations is the same as that of Matignon, but its mode of use is different. Its constituents are the same as those of the Matignon, but instead of being minced they are cut up into more or less fine dice, in accordance with the use for which the preparation is intended. Instead of the ham, fresh and slightly-salted breast of pork may be used, while both the ham and the bacon may be excluded under certain circumstances. 229—FINE OR BORDELAISE MIREPOIX Coarse Mirepoix, which are added to certain preparations in order to lend these the proper flavour, are generally made immediately before being used, but this is not so in the case of the finer Mirepoix, which chiefly serves as an adjunct to crayfish and lobsters. This is made in advance, and as follows :— GARNISHING FOR RELEVES AND ENTREES 95 Cut into dice four oz. of the red part only of carrots, the same quantity of onion, and one oz. of parsley stalks. In order that the Mirepoix may be still finer, these ingredients may now be chopped, but in this case it is advisable to thoroughly press them in a corner of a towel, so as to squeeze out their vegetable moisture, the mere process of stewing not being sufficient for this purpose. Should this water be allowed to remain in the Mirepoix, more particularly if the latter must be kept some time, it would probably give rise to mustiness or fermentation. Put the ingredients into a small stewpan with one and onehalf oz. of butter and a little powdered thyme and bay, and stew until all are well cooked. This done, turn the preparation out into a small bowl, heap it together with the back of a fork, cover it with a piece of white, buttered paper, and put aside until wanted. 230—VARIOUS SALPICONS This term stands for a certain preparatory method applied to a series of preparations. Salpicons are simple or compound. Simple if they only contain one product, such as the meat of a fowl, or of game, butcher’s meat, foie gras, various fish, ham or tongue, mushrooms, truffles, &c. Compound if they consist of two or more of the above-mentioned ingredients which may happen to combine suitably. The preparatory method consists in cutting the various in. gredients into dice. The series of preparations arises from the many possible combinations of the products, each particular combination bearing its own name.

Records on this page

Duxelle for Stuffed Vegetables

A guide to modern cookery