322 Mirepoix

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The ingredients are the same as those for Matignon with the following differences: the vegetables are cut into large or small Brunoise according to how the Mirepoix is to be used and the raw ham is replaced by lean salt belly of pork cut in dice and blanched. Lightly brown all the ingredients in a little butter.