3089 Poularde à la Paysanne

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Poach the fattened pullet in the usual manner.

Meanwhile, cut 125 g ( oz) red of carrot, 100 g ( oz) onion and 50 g (2 oz) celery into Paysanne, cook together with butter until soft then add it to 2 dl (7 fl oz or U.S. cup) Sauce Allemande together with 2 tablespoons each of freshly cooked peas and diamonds of French beans.

Arrange the pullet on a dish and coat with the sauce.

Another way of preparing this dish is to colour the pullet in butter then place it in an earthenware Terrine.

Surround with the same sliced and cooked vegetable as indicated above and finish cooking together basting frequently with a little good veal stock. Add the peas and beans at the last moment and serve as it is.