FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
A LA FORESTIERE
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
is a method of preparation of small cuts of meat and poultry. This dish is garnished with morels, lean alrding bacon cut in large squares and diced potatoes fried in butter.
Simon, Andre L. 1952. A Concise Encyclopaedia of Gastronomy. Harcourt, Brace and Company, New York.
(Garniture pour grosses pieces). Either Sautes Cepes or Morilles, according to season; dice of lean bacon and noisette potatoes.
