380 Garnish à la Fermière

For Poultry

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.