mihr-pwah A mixture of diced arrots, onions, celery and herbs sauteed in butter. Used in making French sauces. Typically used to make a stock that is reduced to make the sauce. The vegetables are discarded after cooking. There are many debates about the correct ratio of each. French Cooking can go on and on. The phrase (at least I think) is small dice. It is the Holy Trinity of French Cooking. Anthony Bourdain says it is 2 onions, 1 carrot, and 1 stalk of celery. Others differ, so your mileage may vary. New Orleans substitues Bell Pepper for I think the carrot. Don't quote me on that. I am an amateur. JimM
