3447 Oie au Raifort

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the goose, arrange on a dish surrounded with buttered noodles or Riz au Gras and sprinkle this garnish with the reduced braising liquid.

Serve accompanied with a sauceboat of creamed Horseradish Sauce.