À 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.