3325 Fricassee de Poulet Printanière

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

When the Fricassée is half cooked, add 20 small olive-shaped pieces each of carrot and turnip, both cooked in White Bouillon, and 12 new season button onions two-thirds cooked in White Bouillon.

At the last moment, complete the garnish with 50 g (2 oz) each of plain boiled peas and diamonds of French beans.