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Soup Of Small Goose


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

SOUP of SMALL GOOSE. Cook your small goose very well and fry: then grind ginger, clove, grain and long pepper, parsley and a little sage, moisten with stock from meat or from the small goose, and add grated cheese, and serve in each bowl three pieces of the small goose.

autodoc



Other versions of this recipe:

To make goose soup (Das Kuchbuch der Sabina Welserin)




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