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Fried Legs of Goose
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 323. The excerpt below is the record exactly as published.
Fried Legs of Goose ( Cuisses d’Oie f rites) a la Bearnaise If cooked cold goose is at hand trim the legs and second joints in nice shapes, leaving the bone in; roll in egg and bread crumbs and fry in hot fat. Arrange on a paper doily, one resting on top of another; garnish with parsley and a paper frill in each cutlet. Serve with bearnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.