mirepoixn.

Brit.

/ˌmɪəˈpwɑː/, U.S.

/mɪrˈpwɑ/

Origin: A borrowing from French. Etymon: French mirepoix.

Etymology: < French mirepoix (1833; earlier à la Mirepoix (1808)) < the name of the Duc de Lévis-Mirepoix (1699–1758), French diplomat and general, whose cook is said to have devised the dish.

Cookery.

A mixture of sautéed diced vegetables used in various sauces, as a base on which to braise meat, or as a separate dish, often served with some bacon or ham.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > prepared vegetables and dishes > [noun] > other vegetable dishes

moose1568

bubble and squeak1762

poipoi1769

smash1785

poi1798

chartreuse1806

mescal1831

bhaji1832

luau1843

stelk1843

macédoine1846

peyote1849

chiffonade1877

mirepoix1877

munyeroo1878

tzimmes1892

maror1893

red flannel hash1902

subgum1902

Roquefort salad1907

caponata1931

pakora1932

Imam Bayildi1935

ratatouille niçoise1938

cauliflower cheese1940

vegeburger1945

saag aloo1967

githeri1973

aloo gobi1974

1877 E. S. Dallas Kettner's Bk. of Table 65 Set the steak to boil,..add to it a Mirepoix of red wine, and let it simmer... As for taste it is perilous to attempt to improve upon a good Mirepoix.

1877 E. S. Dallas Kettner's Bk. of Table 304 Mirepoix..is..the convenient name for the faggot of vegetables that flavours a stew or sauce.

1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) lxi. 1648 A mirepoix is the foundation for flavouring sauces, braised meats, and a number of thick soups.

1936 D. Lucas & R. Hume Au Petit Cordon Bleu 173 Mirepoix, carrot, onion, celery, turnip, and French beans cut into very small, even dice.

1960 Guardian 15 June 16/4 A mirepoix..is..another interesting way of serving early vegetables..cut into dice.

1986 Toronto Star 28 May B7/3 A mirepoix of fennel, cubed carrot, onion, celery and garlic.

This entry has been updated (OED Third Edition, March 2002; most recently modified version published online March 2022).

单词	mirepoix
释义	mirepoixn. Brit. /ˌmɪəˈpwɑː/, U.S. /mɪrˈpwɑ/ Origin: A borrowing from French. Etymon: French mirepoix. Etymology: < French mirepoix (1833; earlier à la Mirepoix (1808)) < the name of the Duc de Lévis-Mirepoix (1699–1758), French diplomat and general, whose cook is said to have devised the dish. Cookery. A mixture of sautéed diced vegetables used in various sauces, as a base on which to braise meat, or as a separate dish, often served with some bacon or ham. ΘΚΠ the world > food and drink > food > dishes and prepared food > prepared vegetables and dishes > [noun] > other vegetable dishes moose1568 bubble and squeak1762 poipoi1769 smash1785 poi1798 chartreuse1806 mescal1831 bhaji1832 luau1843 stelk1843 macédoine1846 peyote1849 chiffonade1877 mirepoix1877 munyeroo1878 tzimmes1892 maror1893 red flannel hash1902 subgum1902 Roquefort salad1907 caponata1931 pakora1932 Imam Bayildi1935 ratatouille niçoise1938 cauliflower cheese1940 vegeburger1945 saag aloo1967 githeri1973 aloo gobi1974 1877 E. S. Dallas Kettner's Bk. of Table 65 Set the steak to boil,..add to it a Mirepoix of red wine, and let it simmer... As for taste it is perilous to attempt to improve upon a good Mirepoix. 1877 E. S. Dallas Kettner's Bk. of Table 304 Mirepoix..is..the convenient name for the faggot of vegetables that flavours a stew or sauce. 1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) lxi. 1648 A mirepoix is the foundation for flavouring sauces, braised meats, and a number of thick soups. 1936 D. Lucas & R. Hume Au Petit Cordon Bleu 173 Mirepoix, carrot, onion, celery, turnip, and French beans cut into very small, even dice. 1960 Guardian 15 June 16/4 A mirepoix..is..another interesting way of serving early vegetables..cut into dice. 1986 Toronto Star 28 May B7/3 A mirepoix of fennel, cubed carrot, onion, celery and garlic. This entry has been updated (OED Third Edition, March 2002; most recently modified version published online March 2022). < n.1877
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