Oie à la Portugaise

Goose with Tomato Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Stuff goose with a small bunch of parsley and 2 quartered apples. Truss and roast according to