3440 Oie à la Bordelaise

Name: Oie à la Bordelaise
Cuisine: France
Ingredients: stuffing; mushrooms; anchovy; butter; breadcrumbs; stoned olives; garlic; egg; goose; parsley; pork fat; salt; pepper

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare a stuffing from 1 kg (24 lb) sliced flap mushrooms à la Bordelaise, 125 g