79 Stuffed Geese Feet

Name: Stuffed Geese Feet
Yield: For four people
Cuisine: French
Ingredients: 150 ml (¼ pint) stock made by dissolving ⅓ chicken stock cube in 150 ml (¼ pint) water; 80 g (2¾ oz) melted butter; 100 g (3½ oz) softened butter; 50 g (1¾ oz) each of carrots and button mushrooms, diced; 20 g (¾ oz) each of celeriac and truffles (optional), diced; 50 g (1¾ oz) raw smoked ham; 2 tablespoons port; 1 sprig of thyme, crumbled; 8 geese feet; 30 g (1 oz) truffles; salt and pepper; 250 ml (scant half-pint) dry white wine; 20 g (¾ oz) coarse salt; 2 pig’s trotters, bought ready-prepared; 7 tablespoons port; 60 g (2 oz) fresh foie gras; 10 peppercorns; 2 heaped teaspoons dried morels or morilles; 7 tablespoons white wine; 3 litres (5¼ pints) water; 400 g (14 oz) raw prepared sweetbreads; 60 g (2 oz) raw skinned chicken breast; Fried Potatoes with Gros Sel or Potatoes Cooked in their Skins; 1 egg; 1 teaspoon butter; 1 tablespoon mustard; 80 g (2¾ oz) fresh breadcrumbs; 3 tablespoons olive oil; 1 small bouquet garni; 100 g (3½ oz) peeled and finely-chopped onions

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Patte d’oie farcie ‘A little earthy humour’

Ingredients

Main ingredients

8 geese feet
2 pig’s trotters, bought ready-prepared
3 litres (

Europe
France
Main course
Mediterranean

Method

Cooking and preparing the feet and trotters

Wash the geese feet and pig’s trotters in cold water, and put them in a large saucepan. Cover with water, wine and add the bouquet garni, peppercorns and coarse salt. Bring to the boil, skimming regularly, and simmer for 3 hours, uncovered, over a low heat.
When they are cooked, r