323 Mirepoix Fine, also called Mirepoix à la Bordelaise

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


The large Mirepoix used in certain preparations to give flavour and aroma are normally prepared as required but this is not the same for Mirepoix à la Bordelaise which is used particularly with crayfish and