mirepoix

The brown color is achieved by roasting the bones and mirepoix.

The resumption of Mirepoix wasn't accomplished until his own reign, however.

There are many regional mirepoix variations, which can sometimes be just one of these ingredients, or include additional spices.

He resigned the government of Mirepoix sometime before January 31, 1561.

He brings to Mirepoix a repertory of creative dishes from many nations.

Fish stock is made with fish bones and finely chopped mirepoix.

Wine is a minor matter at Mirepoix.

This may have been the reason celery was originally included in a mirepoix, where it now merely mediates between tastes.

Fond blanc, or white stock, is made by using raw bones and white mirepoix.

Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

This mirepoix is the base for much of the cooking in the regional cuisines of Louisiana.

At first, he offered his sword to Pierre-Roger de Mirepoix.

"Mirepoix was always a braggart," he said lightly, as he laid his head upon the block.

The Bishop of Mirepoix also hounded against the philosophers.

Make the mirepoix, a flavorful sauce base.

Or I do this Julia Child recipe where the mirepoix becomes a side dish.

Matignon, unlike mirepoix, is not a part of the food preparation per se, but is always served at the table.

In addition to tweaking certain taste receptors, bases like a mirepoix define the character of a dish.

'Pierre-Roger Mirepoix was a demanding master, although fair, and had a reputation for training his boys well.

In this dish, a whole chicken is roasted with white wine, fresh lemon juice, fresh thyme and mirepoix.

Starting with aromatic seasonings, the French used onions and celery as in a traditional mirepoix, but lacked carrots.

He died in Paris and was buried in Mirepoix, Ariège.

Many Western cooks, for instance, begin with a mirepoix, a base that typically consists of diced onions, carrots and celery.

In Cajun cuisine, a mirepoix or trinity is a combination of onions, celery and bell peppers.

An embrace which surprised me more than all the rest had done was one from Madam de Mirepoix, for she also was at the castle.