Cookbook:Mirepoix Sauce

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Recipe for mirepoix sauce (for masking meat, fowl, fish).

IngredientsEdit

ProcedureEdit

  1. Combine bacon, ham, carrot, onions, herbs, mushrooms, cloves, and peppercorns in a stew pan.
  2. Add the stock and Chablis.
  3. Boil rapidly for ten minutes, then simmer until it is reduced to a third of its former volume.
  4. Pass through a sieve and use for masking meat, fowl, fish, etc.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.