Goose en Civet
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- goose
- juice of 1 lemon
- the elements of a Civet de lièvre
Instructions
- Collect the blood on killing the bird, add the juice of a lemon to it at once and whisk it gently until quite cold so that it does not coagulate.
- Cut the goose into pieces.
- Proceed exactly as for a Civet de lièvre, using the reserved blood.