Advertisement
Confits d’Oie
Preserved Goose
Preparation info
- Difficulty
Easy
Appears in
Published 1923
Method
Take a well-fattened goose. Cut it in pieces, legs, wings, neck, breast, etc. Re
Advertisement
Easy
Published 1923
Take a well-fattened goose. Cut it in pieces, legs, wings, neck, breast, etc. Re