This luxurious Alsatian-style goose is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for dinner on Christmas Eve. And in true Alsatian style, is served on a bed of cabbage. Ingredients For the cabbage: 1 large head red cabbage 1 cup red wine 2 teaspoons red…
Tag: goose
About the Goose
If your goose is well cooked, it has a succulent, tender dark meat that is rich tasting but free of fat. A fine roasted goose can be a feast for king and peasant alike, suggested the French writer Honoré de Balzac. Although plentiful and relatively inexpensive for the common man throughout history, these long-necked, web-footed birds are a rich…
Center of the Plate | D'Artagnan Blog 