Goose à l'Alsacienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- goose
- fine sausage meat
- butter
- sauerkraut
- goose fat
- lean bacon
Instructions
- Stuff the goose with fine sausage meat.
- Colour it in butter, then pot-roast it.
- Braise the sauerkraut in goose fat, cooking the lean bacon with it.
- Dish the goose and surround it with the sauerkraut and the bacon cut into rectangles.