Advertisement
Oie Aux Marrons
Goose with Chestnuts
Preparation info
- serve to
6 or 8
- Difficulty
Medium
Appears in
By Alma Lach
Published 1974
Ingredients
1 10–14 -pound - Salt and pepper
- Recipe of chestnuts
- Chun
Method
- Remove neck and giblets from goose. Sprinkle cavity with salt and pepper. Cook the neck and gizzard and make stock. Boil chestnuts. Once chestnuts are peeled, dice half of them; slice the remaining half, and put both on plates ready to use.
- Sauté goose liver in a chunk of butter for about 10 minutes. Chop and then combi