Cut two pounds of fillet of veal, one pound of fat bacon,
one pound of lean ham, four carrots, four onions, all into
dice ; pass off the whole with one pound of fresh butter, some
whole parsley, a handful of mushrooms, two shallots, the
least particle of garlic, a bay-leaf, a little thyme and basil,
two cloves, a blade of mace, and a little pepper. The whole
drawn over a slow fire, add the flesh of two lemons sliced thin
(removing the pips), three ladlefuls of consommé (p. 77), and
half a pint of good white wine ; simmer the mirepoix for
two hours, and squeeze it through a tammy. Use this for
entrees directed to be prepared " a la mirepoix."
 

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