Mirepoix Fine, dite à la Bordelaise (Fine Mirepoix, for Crayfish and Lobster)

Ingredients

• 125 grammes red of carrot
• 125 grammes onion
• 30 grammes parsley stalks
• a pinch of powdered thyme and bay leaf
• 50 grammes butter
• buttered white paper

Instructions

1. Cut 125 grammes of the red of carrot, as much onion, and 30 grammes of parsley stalks into an excessively fine brunoise.
2. Add a pinch of powdered thyme and bay leaf.
3. Put the whole into a small saucepan with 50 grammes of butter and stew until completely cooked.
4. Turn out into a small earthenware bowl and press down with the back of a fork.
5. Cover with a round of buttered white paper and keep in reserve.