Goose a la Chipolata

Oie a la Chipolata

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Fine, Young Goose
  • ½ Pound of Chaurice
  • A Can of M


Place the lard or butter in the stewpot, and when it melts add the onions, which have been nicely sliced. As they brown add the Goose, which has been cleaned, singed and nicely cut at the joints into pieces, and well rubbed with salt and pepper and the sausage, which must be cut in halves. Let simmer for about ten minutes, until every portion is slightly browned, and then add the minced herbs a