3440 Oie à la Bordelaise

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare a stuffing from 1 kg (24 lb) sliced flap mushrooms à la Bordelaise, 125 g ( oz) soaked and squeezed breadcrumbs, 125 g ( oz) small stoned olives, 100 g ( oz) Anchovy Butter, the chopped liver from the goose, ½ tbs chopped parsley, a touch of crushed garlic, 1 egg and salt and pepper. Stuff the goose, wrap it in thin slices of salt pork fat and either roast on a spit or in the oven.

Place on a dish and serve accompanied with a gravy made from the roasting juices.