||This book is an undeveloped draft or outline.
You can help to develop the work, or you can ask for assistance in the project room.
In French cuisine, mirepoix is a mixture of finely diced vegetables used as a base for stocks, soups and stews. Typically it consists of two parts onion, and one part each of celery and carrot gently fried in butter or olive oil until soft. Leeks, bacon or herbs can sometimes be added.