Poulet Béarnais

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • a young chicken
  • pork fat
  • finely minced onion
  • grated carrot
  • casserole<


Cut a young chicken into pieces, remove the skin, and fry the pieces in pork fat in an aluminium pan. Prepare a foundation of finely minced onion and grated carrot in an earthenware casserole and transfer the chicken pieces and the pork fat to it.* Add some squares of lean ham cut from a ¼ inch t