Broiled Goose Thighs à la Lyonnaise
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 136. The excerpt below is the record exactly as published.
Broiled goose thighs à la lyonnaise. Filet de bœuf rôti. . Roast fillet ot beef. Céleri au jus. | Stewed celery. Madeleines. Madeleine cakes. Pea soup à la Saint Germain. Make a purée of green peas, add some whole green peas, and a little chopped chervil, and serve. If in winter make the purée of dried peas, add some cream to it, and a few whole preserved green peas. | Broiled goose thighs à la Lyonnaise. Slice six big onions, and fry in lard; when a good colour, take them off the fire, and keep hot. Warm three or four cold roast goose’s thighs in lard
Cook this with the app: pantry check, scaling, and the assistant.