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:—

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 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.