Mirepoix
Jump to navigation
Jump to search
| Definition and references: |
| A culinary preparation consisting of a mixture of diced vegetables (carrot, onion, celery and sometimes a bouquet garni, raw ham or lean bacon) that is used to enhance the flavour of meat, game and fish dishes and in the preparation of sauces. Unlike a “Matignon” which is similar, a Mirepoix is not served as a part of the dish, but strained out.
--- Larousse Gastronomique, completely revised and updated [Clarkson Potter:New York] 2001 (p. 751) --- An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 215) --- Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 509) |
Contemporary - regional interpretation - changes or alternative meaning:
| Country / Region | Alternative or changed interpretation | ||
| Australia | Same | ||
| Canada | |||
| England | |||
| France | |||
| Germany | |||
| United States | |||
| Add Country | |||
| Add Country | |||
| Add Country | |||
| Add Country |
Conversational / Colloquial / Comments: