3211 Poulet Sauté Fermière

Method

Season the pieces of chicken and colour them in butter. Place in a Terrine and add a Fermière garnish half cooked in butter and 80 g (3 oz) diced ham. Cover with the lid and finish cooking together in the oven.

At the last moment sprinkle with 4–5 tbs veal stock and serve as it is in the Terrine.

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