Goose with Horseradish Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- goose
- noodles and butter
- braising stock
- sauce Raifort à la crème
Instructions
- Braise the goose.
- Dish it and surround it with buttered noodles or with riz au gras.
- Moisten the garnish with the reduced braising stock.
- Serve a sauce Raifort à la crème separately.