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You are here: Home / Cooking Techniques / À la Cooking Terms / À la Mirepoix

À la Mirepoix

À la MirepoixÀ la Mirepoix
© Randal Oulton


À la Mirepoix indicates that a food item has been cooked with a mirepoix. Other ingredients will probably be present as well, but one of the items will be a mirepoix.

A mirepoix is a mixture of finely diced vegetables meant to add flavour or sweetness to a dish.

The base vegetables are usually onion, celery and carrots. Others may be added. See full entry on Mirepoix.

Literature & Lore

“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.'” — George Augustus Sala (1828 – 1895). The Thorough Good Cook. 1896. Sauces: 40. Mirepoix.

This page first published: Jan 25, 2006 · Updated: Jun 24, 2018.

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