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.