Anne Willan

Tourtière de Poulet aux Salsifis

Preparation info
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

In this variation, salsify is substituted for the bacon.

Omit the bacon.

Ingredients

Peel

500 g salsify</

Method

Putting them immediately in a bowl of water with a few tablespoons of vinegar. Simmer in salted water with the juice of 1 lemon for 20 minutes or until partly tender, and drain thoroughly. Cut each in 4 pieces