Mirepoix

• olive oil or butter
• carrots, split, core removed if necessary, and chopped
• onions, chopped
• small celery stick, diced
• large

Mirepoix is mainly used as an aromatic base for braised meats and vegetables; it can also be added to soups or stuffings, or be used, held in place by a caul wrapper, to coat flattened small birds, poultry breasts, rabbit fillets or cutlets for grilling; it can also be spread, beneath the skin, on the breast of a chicken to be roasted or grilled and so forth. The fineness to which the vegetable