From:
The Thorough Good Cook
Sauces: 40. Mirepoix
Cut two pounds of
fillet of
veal, one pound of
fat bacon, one pound of lean
ham, four
carrots, four
onions, all into
dice; pass off the whole with one pound of fresh
butter, some whole
parsley, a handful of
mushrooms, two
shallots, the least
particle of
garlic, a
bay-leaf, a little
thyme and
basil, two
cloves, a blade of
mace, and a little
pepper. The whole drawn over a slow fire, add the
flesh of two
lemons sliced thin (removing the
pips), three ladlefuls of
consommé, and half a pint of good
white wine; simmer the mirepoix for two hours, and
squeeze it through a tammy. Use this for entrees directed to be prepared "a la mirepoix."
Notes from the noder: Nodes from
The Through Good Cook are not meant to be in
contradiction to any nodes presently existing. They are, however, a fine representation of the cuisine of 1896
Europe and
North America. Indeed, in this day and age, a mirepoix is a mere mixture of equal parts diced
carrot,
celery and
onion. Augustus Sala informs us that this was not always the case, exemplified by the sauce above.