1170 Croûtes à l’Oie Fumée

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare round Croûtes as indicated for Croûtes à la Champenoise using rye bread, 4 cm ( in) in diameter and 1 cm ( in) thick.

Fill each with a little cooked Sauerkraut, place a thin slice of smoked breast of goose on top and lightly coat with a little Sauce Espagnole. Arrange on a serviette to serve.