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No 4 Mirepoix Sauce (for masking)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Bacon, onions, carrots, ham, a bunch of herbs,
parsley, mushrooms, cloves, peppercorns, stock, Chablis.
Put the following ingredients into a stewpan: Some bits of bacon
and lean ham, a carrot, all cut into dice, half an onion, a bunch
of herbs, a few mushroom cuttings, two cloves, and four
peppercorns. To this add one and a quarter pint of good stock and
a glass of Chablis, boil rapidly for ten minutes then simmer till
it is reduced to a third. Pass through a sieve and use for masking
meat, fowl, fish, &c.











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