matignon vegetables?

[cooklaurad]

I need to know what matignon veggies are and how they are prepared as per Escoffier....does anyone out there know/? thanks

[cooklaurad]

good luck

[jackal10]

Used chiefly for covering large joints of meat, to which it imparts an appropriate flavour

Finely mince two medium carrots (the red part only), two onions, and two sticks of celery. Add one tablespoon of raw lean ham, cut paysanne -fashion (small cubes), a sprig of thyme and half a bay leaf, crushed.

Stew in butter (until soft) and finally swill the pan with two tablespoons of Madeira

If you are at all serious about cooking, you really should own a copy of Escoffier "A Guide to Modern Cookery"

He adds the preparation of Mirepoix is similar, except that instead of being minced the vegtables are cut into more or less fine dice for mirepoix, the fineness depending on its intended use..

[dano1]

is it still finals time ;). Escoffier and Larousse are essentials along with THe Food Lover's Companion.

danny

[chromedome]

...also the matignon generally becomes part of the meal, whereas mirepoix is discarded.

[chezcherie]

If you are at all serious about cooking, you really should own a copy of Escoffier "A Guide to Modern Cookery"

yeah, that's true. but ain't it beautiful that it takes only 21 minutes to get a good, detailed answer to this question on eG?