Mirepoix

Ingredients

• ^ lb. bacon (or ham) cut into small pieces
• 1 carrot (slices)
• 2 bay leaves
• A sprig of thyme
• 2 small onions (sliced)
• A clove of garlic
• 2 shallots

Method

1. 1

   Pry these carefully without actually browning, and the mirepoix proper will be complete.

2. 2

   It will afterwards, according to requirements, be diluted and boiled up with wine— sherry, chablis, sauterne, or claret — which will be added to stock or to sauce to simmer in it and to give it the desired flavour.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 57. The excerpt below is the record exactly as published.

MIREPOIX Although the word ‘ mirepoix ’ is a common term in culinary matters, it- does not in the least imply or make clear what it constitutes. It is one of the many words which the gastronomic authorities ought to abolish and substitute with a more appropriate one, one that conveys SAUCES AND THEIR COMPOSITION 95 more clearly the meaning of the composition of the title it bears. History tells us that Mirepoix was a duke whose wife, being a clever cook, became a favourite with Louis XV. I, however, fail to see what this has to clo with this culinary adjunct used in the preparation of sauces and soups, braises and stews. To come to the point, let me explain that a mirepoix is nothing else than an essence or extract of meat and vegetables, one of the most useful preparations to impart flavour of exquisite richness to various kinds of sauces, soups, and other culinary preparations. To make a mirepoix properly, use the following ingredients : — ^ lb. bacon (or ham) cut into small pieces 1 carrot (slices) 2 bay leaves A sprig of thyme 2 small onions (sliced) A clove of garlic 2 shallots

Cook this with the app: pantry check, scaling, and the assistant.