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Mirepoix (Fr)  Vegetables cut into 1/6 th inch cubes to use as a garnish or flavoring.   Onions, celery, carrots, leeks, garlic, peppercorns, bay leaves, cloves, thyme, and rosemary are used in various combinations.  When used in brown sauces the leeks and garlic are omitted as they turn bitter.  A mirepoix of carrots and onions with added herbs is used as a fonds de braise

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