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Mirepoix II

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)

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About the dish

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.

How to make it

  1. 1

    Cut into dice

    Cut the carrots, onions, celery hearts, and ham into small dice.

  2. 2

    Braise in butter

    Braise everything in the butter together with the bay leaf and thyme until the vegetables are completely tender.

  3. 3

    Finish with Madeira

    Add the Madeira and let it reduce. Use as a flavor base in sauces and ragouts.

Changes from the original

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.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 389) → Modernised~78% of the text changedremovedadded
2 gulerøtter (kun stk gulrøtter (bare det røde) ytre, røde). 2 stk små løk hjertebladene løk. 2 stk sellerihjerter (hjertebladene av 2 sellerier sellerier). 1 spiseskjefull ss rå, mager skinke (i terninger). 1 knivsodd knust laurbærblad laurbærblad. 1 liten gren kvist timian (liten). 50 gr. smør g smør. 2 spiseskjefulle ss madeira. Grønnsakene Skjær gulrøtter, løk, sellerihjerter og skinken skjæres skinke i terninger, stues små terninger.. Stuv alt i smøret til det er mørt, tillike sammen med laurbærblad og timian. Alt has i gryte og koker under lokk i 20 minutter, siles, has tilbake i renvasket gryte timian til grønnsakene er helt møre.. Tilsett madeiraen og koker la den koke inn. Brukes som smaksbase i 10 minutter. Helles varm på flasker, korkes straks sauser og lakkes. ragouter.

Note on Modernised

Enheter modernisert (gram, spiseskje). Madeiraen, som i originalen bare står i ingredienslisten, er lagt til som avsluttende trinn slik bruken tilsier.

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Frequently asked questions

What is mirepoix, and what is it used for?
Mirepoix is an aromatic base of finely cut vegetables and ham braised in butter. It is used to flavor sauces, stews, and stocks. This version is from Henriette Schønberg Erken's "Stor kokebok" (Grand Cookbook, 1914), p. 351.
What ingredients do I need?
2 carrots (only the red part), 2 small onions, the heart leaves of 2 celery bunches, 1 tablespoon of raw, lean ham, 1 pinch of crushed bay leaf, 1 small sprig of thyme, 50 g butter, and 2 tablespoons of Madeira.
How is it made, and how long does it take?
The vegetables and ham are diced and braised in the butter together with the bay leaf and thyme until tender. Allow about 35 minutes total including preparation.
When is the Madeira added?
The Madeira belongs to the recipe and is stirred into the finished braised mirepoix, so the wine flavors the mixture before it is used in the sauce.

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