380 Garnish à la Fermière

For Poultry

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.