[Sca-cooks] Mirepoix

[Phil Troy / G. Tacitus Adamantius]

Also sprach 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.

Well, that's true, generally, but this begs the question, "What little bits?"

It seems to be generally applicable that period recipes (even stews) 
don't tend to have anything so frivolous as a dice of mixed aromatic 
vegetables that are only going to be thrown away.

There are lots of cases of shredded onions added to such dishes, and 
at least one pottage in Markham, who is quite late period 
(technically post-period, but he recycled a lot of his stuff from 
before 1600) which involves pounding a mixture of fresh herbs and 
stirring it into a pottage, the way one might use recaito or a 
similar intensely-herb-flavored stuff, at the last minute.

I've found a web site alleging that mirepoix is the creation of the 
chef of the Duc de Levis-Mirepoix in 18th-century France. This sounds 
about right to me.

Adamantius

>
>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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