Goose Breasts Pfaffenschnitzel

Ingredients

• the breast of a young fat goose
• butter
• some glaze
• pepper
• lemon juice, or ketchup

Method

1. 1

   Slice the roasted goose breast into half-finger-width pieces, ensuring each slice has some fat skin.

2. 2

   Arrange on a dish and mix the juice that oozes out with butter, glaze, pepper, lemon juice, or ketchup, then pour over the arranged slices.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Goose Breasts Pfaffenschnitzel Take the breast of a young fat goose im- mediately after roasting it, and cut into slices half 26 NATIONAL VIANDS of a finger breadth, and so cut that at each slice there remains a portion of the fat skin. These pieces must then be tastefully arranged on a dish. The juice that oozes out must be carefully caught in a basin and mixed with butter, some glaze, pepper, lemon juice, or ketchup

Cook this with the app: pantry check, scaling, and the assistant.