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Medium
Published 1988
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