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In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
It involves the careful boning out of a leg of lamb, stuffing it with honey and dried apricots, in addition to traditional stuffing based on breadcrumbs, onion, parsley and thyme or sage, and then marinating it in a red wine-based marinade which gives it the appearance of goose when cooked. The 1919 cookbook First Catch Your Weka: A Story of ...
In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
Whether it's a peanut and sardine sandwich (from "Blondie's Cook Book" from 1947), or the parmesian radish sandwich (from 1909's "The Up-To-Date Sandwich Book"), Enderwick tries to get a taste of ...
Cassoulet (/ ˌ k æ s ə ˈ l eɪ /, [1] also UK: / ˈ k æ s ʊ l eɪ /, [2] US: / ˌ k æ s ʊ ˈ l eɪ /; [3] French:) is a rich, slow-cooked stew originating in southern France.The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". [4]
20 Egg-Free Versions Of Our Favorite Recipes. No eggs, no problem. These easy dinner and dessert recipes don't require any expensive eggs, including meatballs, cookies, casseroles, chicken parm ...
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