POULARDE A LA PAYSANNE

Ingredients

• Brown the pullet in butter.
• four oz. of the red part of a carrot
• three oz. of onion
• two oz. of celery

Method

1. 1

   Brown the pullet in butter and place it in an oval cocotte.

2. 2

   Surround it with a garnish of minced carrot, onion, and celery.

3. 3

   Complete the cooking of the pullet with the vegetables, sprinkling it often with good veal stock.

4. 4

   Serve the preparation as it stands in the cocotte.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 282. The excerpt below is the record exactly as published.

POULARDE A LA PAYSANNE Brown the pullet in butter, and put it into an oval cocotte. Around it set a garnish consisting of four oz. of the red part of a carrot, three oz. of onion, and two oz. of celery

Cook this with the app: pantry check, scaling, and the assistant.