Matignon and Matjes Herring: Difference between pages

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Similar to a [[Mirepoix|Mirepoix]], a Matignon is sometimes referred to as an edible mirepoix with the addition of bacon or ham. It consists of carefully and tastefully cut carrots, onion and celery that are cooked very slowly in butter until very soft, or cooked with the&nbsp;dish and intended to be served as a garnish to the dish. The main difference between a Mirepoix and a Matignon is: A Mirepoix is rough cut and strained out, unlike a Matignon that is carefully cut and served as a part of the garnish of a dish.<br>
The expression:  Matjes Herring <br>General definition: <br>  A reddish herring that has been skinned and filleted before being cured in a spiced sugar-vinegar brine. <br> [[User:GeorgeHill|George Hill]] <br> Alternative definitions include:

Revision as of 06:55, 16 June 2011

The expression: Matjes Herring
General definition:
A reddish herring that has been skinned and filleted before being cured in a spiced sugar-vinegar brine.
George Hill
Alternative definitions include: