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
- French culinary stock of sauteed, diced root vegetables
- Combination of finely-diced, sautéed onions, carrots and celery as aromatics for soup or stock
- Mixture with braised meat
- Slow-cooked diced vegetables used in sauces or as a base for braising meat
- A mixture of diced, sauteed vegetables to provide flavour to sauces
Possible answers
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- R
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- P
- O
- I
- X