440 Garnish à la Paysanne

For Cuts and Joints of Meat and Poultry

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fermière garnish with the addition of potatoes trimmed to the shape of small olives; and lean salt belly of pork cut in dice and blanched.