Goose Fricassée with Cep Sauce

Michel Catusse

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A soft entitled to the ear, making salivate every true gourmand who respects ...

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.

Composition :
Goose leg 380g, carrot 160g, sauce made with fresh meat stock, onion, flour, ceps, garlic, salt, pepper.
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