What is Matignon?
Matignon is a popular French meal made of slices of vegetables and ham. The version made of vegetables is called au Maigre , which means "with vegetables" in French and the version made with ham is called au gras , which is French for "meat". Matignon can be administered as a main meal or as a decoration for main or side dishes and can also be used as an ingredient for preparing other meals.
The main ingredients for Matignon are carrots, onions, celery and ham; It is also possible to use leek, peppers, peppers, mushrooms and bacon. Herbs like Bay Leaf and thyme are used for spices along with salt, sugar and white wine. The vegetables are peeled and cut into thin slices, the ham is cut and herbs chopped into small pieces.
To prepare a bowl, small butter melts in a pan and sliced vegetables, ham or bacon, and the herbs are fried in butter on the middle flame until the onion has brown. The heat is then low and added to the panA little salt and some white wine to taste vegetables and ham. The mixture is boiled with occasional stirring until white wine has evaporated.
Matignon is now ready and can be used for various purposes. It can be eaten just as it is or can be used in the preparation of roast chicken, beef, lamb or fish. In this case, cooked vegetables and ham are placed in a layer on the bottom of a casserole and meat that was brushed with molten butter, is placed on the layer. The saucepan is then baked in the oven and absorbs the taste of vegetables and ham like roast meat.
After roasting meat, Matignon is collected from a casserole and used to decorating roast. Vegetarian food made of artichokes is similarly prepared and decorated with Matignon. It can also be served with macarons.
In French cuisine, Matignon has a close connection with another dish called Mirepoix. This meal, which is made exclusively from chopped vegetables, wasfor invented by chef at work Duc de Levis-Mirepoix, Field Marshal in the Army of the French King Louis XV. Unlike Matignon, Mirepoix is not administered at the table; It is only used to increase the taste of roast, supplies, sauces, soups and steamed small.