Читать книгу The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season - Richard Olney - Страница 31

2 large carrots (approximately 4–5 ounces) with cores removed

2 onions (equivalent weight to the carrots)

½ bay leaf and a large pinch of thyme, ground to powder in a mortar, or merely crumbled if the sauce is to be passed through a sieve. (Do not use herbs already powdered—they have no flavor)

1 heaping tablespoon finely chopped parsley (including roots, if possible)

4 tablespoons (2 ounces) butter

pinch of salt

Peel the carrots and the onions and chop them finely. To chop the carrots, cut them in two lengthwise, pry out the core with the help of a small knife, and slice each half lengthwise as finely as possible. Flatten these slices out on the chopping board and continue slicing through them lengthwise until they are reduced to tiny sticks, then, holding them together, slice finely crosswise. Rechop this mass several times until very fine. For those who dislike chopping there is a useful device, a mouli-julienne, through which the carrots may first be passed, then chopped through a couple of times.

Melt the butter in a small, heavy saucepan, add all the ingredients and cook very gently, stirring regularly, for about ½ hour. The mirepoix should be thoroughly cooked, but absolutely not browned. If it is to be stored in the refrigerator, pack it into a glass or small jar, pressing well with a fork to eliminate all air pockets, and cover the surface with a buttered round of kitchen paper, aluminum foil or wax paper.