3438 Oie à l’Alsacienne

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Stuff the goose with good sausage meat, brown it in butter then Poêlé in the usual way.

Present on a dish surrounded with braised sauerkraut cooked with the fat from the goose, and slices of lean streaky bacon that has been cooked in with the sauerkraut.