Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 228
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.
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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Referenced by 31 preparations
- No. 22Brown Sauce or Espagnole
- No. 24Lenten Espagnole
- No. 38Genevoise Sauce
- No. 38aRemarks On Red-wine Sauces
- No. 49Ordinary Poivrade Sauce
- No. 50Poivrade Sauce For Venison
- No. 55Salmis Sauce
- No. 147Crayfish Butter
- No. 241Bisques
- No. 242The Veloutés
- No. 285Crayfish Butter
- No. 480Scrambled Eggs, Rothschild
Show all 31
- No. 570Consommé Germaine
- No. 647Purée de Pois aux Croûtons
- No. 659Purée de Tomates, otherwise Portugaise
- No. 662Bisque d’Écrevisses
- No. 664Bisque de Crevettes
- No. 740Potage Windsor
- No. 950Homard à la Palestine
- No. 956Mousse de Homard
- No. 966Écrevisses à la Bordelaise
- No. 971Timbale de Queues d’Écrevisses à la Nantua
- No. 975Aspic de Queues d’Écrevisses à la Moderne
- No. 976Mousse d’Écrevisses
- No. 976aSuprêmes d’Écrevisses au Champagne
- No. 1035Potted Char
- No. 1053Filet de Bœuf Gastronome
- No. 1065Filet de Bœuf Perigourdine
- No. 1308Gigot Marine en Chevreuil
- No. 1462Poularde Cussy
- No. 1700Poularde à la Saint-Cyr