18th-century duke whose name lives on through the fundamental French cooking base of carrots, celery and onions that his chef created
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Related clues
- Lightly fried diced vegetables used for making sauces
- Mixture with braised meat
- Combination of finely-diced, sautéed onions, carrots and celery as aromatics for soup or stock
- Sauteed mixture of diced veggies used as a base for soups
- Slow-cooked diced vegetables used in sauces or as a base for braising meat
Possible answers
- M
- I
- R
- E
- P
- O
- I
- X