Goose Fricassée with Cep Sauce
Let us just whisper in your ear… this is absolutely delicious. Fabulous goose meat, gently and slowly cooked in a rich, creamy sauce made with freshly picked cep mushrooms. Serve on its own or accompanied with fried potatoes or vegetables. This is a dish bound to delight all fans of the South-Western French cuisine.
Goose leg 380g, carrot 160g, sauce made with fresh meat stock, onion, flour, ceps, garlic, salt, pepper.