323 Mirepoix Fine, also called Mirepoix à la Bordelaise

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 lobsters. It should be prepared in advance and as follows: cut 125 g ( oz) red of carrot, 125 g ( oz) onion and 30 g (1 oz) parsley stalks into very fine Brunoise and add a pinch of thyme and crushed bayleaf. Place all these ingredients in a small pan with 50 g (2 oz) butter and stew gently together until tender. Place in a small basin and spread level with the back of a fork; cover with a round of buttered greaseproof paper and keep until required.