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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.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

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

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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