Fricassée de Poulet Printanière (Chicken Fricassée with Spring Vegetables)

Ingredients

• 1 chicken fricassée
• 20 carrots
• 20 turnips
• 12 small new onions
• 2 spoonfuls green peas
• 2 spoonfuls green beans
• white Consommé

Instructions

1. When the chicken fricassée is half cooked, add 20 carrots taken out with an oval spoon or turned in the shape of very small olives, and as many turnips prepared in the same way, either of them cooked in white Consommé.
2. Add 12 small new onions two thirds cooked in white Consommé.
3. At the last moment, complete the garnish with 2 spoonfuls of green peas and as many green beans cut into lozenges, cooked à l'anglaise.