By Auguste Escoffier
150 g (5 oz) each of red of carrot and turnip, 50 g (2 oz) onion, and 50 g (2 oz) celery all cut in Paysanne and lightly stewed in butter with a pinch of salt and a good pinch of sugar. Finish cooking the garnish with the poultry.
© 1903 All rights reserved. Published by Taylor and Francis.