Matignon (Aromatic Vegetable and Ham Base)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 125 grammes red of carrot
- 125 grammes onions
- 50 grammes celery
- 100 grammes raw ham
- 1 bay leaf
- 1 sprig of thyme
- butter
- a little Madeira
Instructions
- Slice 125 grammes of the red of carrot, 125 grammes of onions, 50 grammes of celery and 100 grammes of raw ham in fine paysanne.
- Add 1 bay leaf and 1 sprig of thyme.
- Stew in butter.
- Deglaze with a little Madeira.