Chapter XVI · Poultry (Volaille) · No. 1722c
Built upon: No. 250Poëlings
1722c—Oison à l’Alsacienne
Stuff the gosling with very good sausage-meat; truss; colour in butter and No. 250, Poëlings. Dish and surround with sauerkraut braised in goose grease, and rectangles of lean bacon, cooked with the sauerkraut.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1722c, p. 546. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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