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Matignon

Gastronomy  Matelote  Matsutake

Matignon
Cut 125 g (4 1/2 oz) red of carrot, 125 g (. 1/2 ox) onion, 50 g (2 oz) celery and 100 g (3 1/2 oz) raw ham all into thin Paysanne; add 1 bayleaf and a sprig of thyme. Stew together in a little butter and deglaze with a little white wine.


(Fr.): a garnish of mixed stewed vegetables.
Mature (in wine): fully developed, ready to drink.
Mauviette (Fr.): wild meadow lark or skylark.

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matignon: a kind of mire poix, containing carrot, celery and onion, plus leek, bacon or ham and sometimes mushrooms
mélisse: lemon balm, Melissa officinalis
melon: cantaloupe
menthe: mint, Mentha spp.

They don't exist in French.
The second could be "", it's a mix of vegetables cutted in small dices, and cooked in olive oil.
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See also: See also: Potatoe, Mushroom, Vegetable, Cooking, Potato

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