Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 228
Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 228
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 228, p. 94. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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