MIREPOIX

MIREPOIX

A culinary preparation created in the 18^th century by the cook of the Duc de Lvis-Mirepoix, a French field marshal and ambassador of Louis XV. It consists of a mixture of diced vegetables (carrot, onion, celery); raw ham or lean bacon is added when the preparation is au gras (with meat).

MIREPOIX continue

A mirepoix is used to enhance the flavour of meat, game, and fish, in the preparation of sauces (notably ESPAGNOLE SAUCE), and as a garnish for such dishes as FROGS LEGS, ARTICHOKES, MACARONI, ETC. when a mirepoix is used in braised or pot-roasted dishes, it should be simmered gently in a covered pan until all the vegetables are very tender and can impart their flavour to the dish. Mirepoix au maigre (meatless mirepoix) is mainly used in the preparation of shellfish or mussels à la bordolaise and may also be used for braised vegetables dishes and in certain white sauces.