Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
The Modern Cook
The royal dinners are described almost entirely in French, with the exception of the heading, the phrase "Side Board", and a few specifically British dishes such as "Roast Mutton" and "Haunch of Venison". There are usually two soups, two fishes, two removes, six entrées, two roasts, two more removes, six entremets, and between two and seven dishes on the sideboard. The exceptional royal dinner of 30 June 1841 had sixteen entrées and sixteen entremets. Some of these entremets used the most costly ingredients, including truffles in Champagne.