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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.

References and further readings:

--- 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:

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