A guide to modern cookery

in butter, and finally swill the saucepan with two tablespoonfuls of Madeira. 228—MIREPOIX The purpose of Mirepoix in culinary preparations is the same as that of Matignon, but its mode of use is different. Its constituents are the same as those of the Matignon, but instead of being minced they are cut up into more or less fine dice, in accordance with the use for which the preparation is intended. Instead of the ham, fresh and slightly-salted breast of pork may be used, while both the ham and the bacon may be excluded under certain circumstances. 229—FINE OR BORDELAISE MIREPOIX Coarse Mirepoix, which are added to certain preparations in order to lend these the proper flavour, are generally made immediately before being used, but this is not so in the case of the finer Mirepoix, which chiefly serves as an adjunct to crayfish and lobsters. This is made in advance, and as follows:— Cut into dice four oz. of the red part only of carrots, the same quantity of onion, and one oz. of parsley stalks. In order that the Mirepoix may be still finer, these ingredients may now be chopped, but in this case it is advisable to thoroughly press them in a corner of a towel, so as to squeeze out their vegetable moisture, the mere process of stewing not being sufficient for this purpose. Should this water be allowed to remain in the Mirepoix, more particularly if the latter must be kept some time, it would probably give rise to mustiness or fermentation. Put the ingredients into a small stewpan with one and one-half oz. of butter and a little powdered thyme and bay, and stew until all are well cooked. This done, turn the preparation out into a small bowl, heap it together with the back of a fork, cover it with a piece of white, buttered paper, and put aside until wanted. 230—VARIOUS SALPICONS This term stands for a certain preparatory method applied to a series of preparations. Salpicons are _simple_ or _compound_. Simple if they only contain one product, such as the meat of