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You are here: Home / Cooking Techniques / À la Cooking Terms / À la Paysanne

À la Paysanne

A garnish consisting of:

    • sliced carrots, celery, onions, turnip, sautéed in butter;
    • plus pieces of lean bacon, fried;
    • plus potato uniformly diced.

It is used to accompany braised meat

This page first published: Jun 27, 2004 · Updated: Jun 24, 2018.

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‘There is nothing better on a cold wintry day than a properly made pot pie.’ — Craig Claiborne (American food writer. 4 September 1920 – 22 January 2000)

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