Mirepoix II from Erken 1914: carrot, onion, celery hearts, and raw ham diced and braised until tender in 50 g butter with bay leaf and thyme, finished with 2 tbsp Madeira. A flavor base for sauces.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 351 (falt i det fri)
The light version of mirepoix: finely cut vegetables and ham braised in butter, finished with Madeira. Used as a flavoring in sauces and fine ragouts.
Cut into dice
Cut the carrots, onions, celery hearts, and ham into small dice.
Braise in butter
Braise everything in the butter together with the bay leaf and thyme until the vegetables are completely tender.
Finish with Madeira
Add the Madeira and let it reduce. Use as a flavor base in sauces and ragouts.
Units modernized (grams, tablespoon). The Madeira, which in the original appears only in the ingredient list, has been added as a final step, as its use implies.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
Løk
Smør
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