460 Garnish à la Strasbourgeoise

For Goose and Turkey

Method

600 g (1 lb 5 oz) braised Choucroute; 10 oblong pieces of smoked streaky bacon cooked in with the choucroute; 10 slices of sautéed foie gras.

Accompaniment

A gravy prepared from the cooking of the joint.

Loading
Loading
Loading