France. Antoine Beauvilliers, for instance, in 1814, gives a short recipe for a which is a buttery, wine-laced stock garnished with an aromatic mixture of carrots, onions, and a . Marie-Antoine Carême, in 1816, gives a similar recipe, calling it simply "Mire-poix". By the mid-19th century, Jules Gouffé refers to mirepoix as "a term in use for such a long time that I do not hesitate to use it here". His mirepoix is listed among essences and, indeed, is a meaty concoction (laced with two bottles of Madeira), which, like all other essences, was used to enrich many a classic sauce. By the end of the 19th century, the mirepoix had taken on its modern meaning. Joseph Favre, in his Dictionnaire universel de cuisine (, reprinted 1978), uses the term to describe a mixture of ham, carrots, onions, and herbs used as an aromatic condiment when making sauces or braising meat. The is very similar to the mirepoix, except that the is designed to be brought to the table and eaten with the dish or alone as a side dish. According to the 1938 Larousse Gastronomique, a mirepoix may be prepared (with meat) or (without meat). is sometimes called a (though strictly speaking this term more accurately merely designates the technique of dicing with a knife). A contains diced ham or pork belly as an additional ingredient. Similar combinations, both in and out of the French culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger, according to the requirements of the regional cuisine or the instructions of the particular chef or recipe. The analogous (frequently containing parsley) is the basis for many traditional dishes in classic Italian cuisine, and the serves a similar purpose in Spanish cuisines. In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) "holy trinity" is a combination of onions, celery, and bell peppers. Traditionally, the weight ratio for mirepoix is 2:1:1 of onions, celery, and carrots; the ratio for bones to mirepoix for stock is 10:1. When making a white stock, or , parsnips are used instead of carrots to maintain the pale color. International versions German means 'soup greens' in German; the Dutch equivalent is . Soup greens usually come in a bundle and consists of a leek, a carrot, and a piece of celeriac. It may also contain parsley, thyme, celery leaves, rutabaga (swede), parsley root, and