Goose a la Chipolata from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Place the lard or butter in the stewpot, and when it melts add the onions, which have been nicely sliced. As they brown add the Goose, which has been cleaned, singed and nicely cut at the joints in...
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Ingredients
- A Fine, Young Goose
- ½ Pound of Chaurice
- A Can of Mushrooms
- A Dozen Large Chestnuts, Nicely Roasted and Skinned
- A Sprig Each of Thyme and Bay Leaf
- 3 Sprigs of Parsley
- The Juice of 2 Lemons
- 4 or 5 Bits of Lemon Peel
- 2 Onions
- A Pint of Boiling Water
- ½ Tablespoonful of Lard, or Butter
- A Spoonful of Flour
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