Fermière (à la): The expression "à la fermière" applies, in classic cuisine, to various preparations (large butcher's cuts, pan-fried or pan-fried poultry, small sautéed butcher's cuts, fish in the oven) served with vegetables stewed in butter and sometimes incorporated into cooking.
The vegetables thus prepared also garnish an omelet, as well as a soup to which very thin slices of potato or white beans are added....
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