Goose à la Flamande
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- goose
- garniture à la Flamande
- braising stock
Instructions
- Braise the goose.
- Prepare a garniture à la Flamande at the same time.
- Dish the goose, surround it with the garnish and coat it with the reduced braising stock.