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).
Entrée
An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside of North America it is generally synonymous with the terms "hors d'oeuvre", appetizer or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, and to a limited extent in France and other French-speaking areas, the term "entrée" refers to the main dish or the only dish of the meal.