Poularde à la Fermière (Poularde en Estouffade with Ham, Peas and Green Beans)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poularde en Estouffade
- ham (cut paysanne-fashion
- 125 grammes small peas
- 125 grammes green beans
Instructions
- Proceed as for the Poularde en Estouffade, with the two changes below.
- Cut the ham paysanne-fashion and add it to the garnish instead of lining the terrine with it.
- Add to the garnish 125 grammes of small peas and 125 grammes of green beans, both raw, the beans cut into small lozenges.