[Sca-cooks] Mirepoix

[Carper, Rachel]

That's what I was afraid of. From what I have seen of most period
recipes they don't worry about straining out the little bits. 

Elewyiss

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Phil Troy / G.
Tacitus Adamantius
Sent: Thursday, April 15, 2004 9:55 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Mirepoix


Also sprach Carper, Rachel:
>Does anybody have any idea about when Mirepoix began being used?
>
>
>Elewyiss

Just a guess, but 18th century? It seems like most of what we know as 
modern haute cuisine emerges in recognizable form at that time.

Adamantius
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