To four tablespoonfuls of dry duxelle add four tablespoonfuls of ordinary pork forcemeat (No. [196]).
[226—MAINTENON (preparation used in stuffing preparations à la Maintenon)]
Put one pint of Béchamel into a vegetable-pan with one-half pint of Soubise (No. [104]), and reduce to half while stirring over a brisk fire. Thicken, away from the fire, by means of the yolks of five eggs, and add four tablespoonfuls of minced mushrooms, either cooked in the ordinary way or stewed in butter.
[227—MATIGNON]
This preparation serves chiefly for covering certain large joints of butcher’s meat, or fowl, to which it imparts an appropriate flavour. It is made as follows:—Finely mince two medium carrots (the red part only), two onions, and two sticks of celery taken from the heart. Add one tablespoonful of raw lean ham, cut [paysanne-fashion], a sprig of thyme, and half a leaf of bay, crushed.
Stew in butter, and finally swill the saucepan with two tablespoonfuls of Madeira.
[228—MIREPOIX]
The purpose of Mirepoix in culinary preparations is the same as that of Matignon, but its mode of use is different.
Its constituents are the same as those of the Matignon, but instead of being minced they are cut up into more or less fine dice, in accordance with the use for which the preparation is intended.
Instead of the ham, fresh and slightly-salted breast of pork may be used, while both the ham and the bacon may be excluded under certain circumstances.