2468 Estouffade à la Provençale

Name: Estouffade à la Provençale
Cuisine: France
Ingredients: Add 250 g (9 oz) stoned black olives as a final garnish.; Use white wine instead of red wine.; Use white wine instead of red wine.; Add 500 g (1 lb 2 oz) tomatoes to the Estouffade before placing in the oven.

Preparation info

Difficulty
Complex

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Proceed in exactly the same way as the preceding recipe with the following modifications:

Add 500 g (1 lb 2