Matignon

Cut half a pound of carrots, half a pound of onions, half a pound of celery root and two ounces of parsley root into either three-sixteenth inch squares or small Julienne; fry them lightly without coloring in half a pound of chopped up fat pork, and add to them half a pound of ham cut either in squares or Julienne shape, also a quarter of a pound of mushrooms, a few branches of parsley (about half an ounce), two bay leaves, as much thyme and a teaspoonful of mignonette; moisten with a pint of white wine and a pint of veal blond (No. 423); boil and reduce the moisture to a glaze.