3053 Poularde à la Fermière

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is prepared in the same way as Poularde en Estouffade except that the ham is cut Paysanne shape and added to the vegetables instead of being used to line the dish, and the garnish is increased by the addition of 125 g ( oz) each of raw peas and diamonds of French beans.