3442 Oie en Civet

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Keep the blood of the goose when it is killed; immediately add the juice of a lemon and whisk it gently until cold so as to prevent it from coagulating.

Cut the goose into pieces and continue in exactly the same way as for Civet de Lievre.