1 – Légumes, lard, jambon coupés en dés et servant de base pour une sauce ou un potage.
2 – Découpe grossière mais régulière.
[mihr-PWAH
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A mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Découvrez la video de Laurent Nadiras sur le Centre de Ressources Nationales Hôtellerie Restauration:
[ Tailler une mirepoix->
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