Chapter XVI · Poultry (Volaille) · No. 1724
Built upon: No. 1821Civet de Lièvre
1724—Oison en Civet
When killing the gosling, carefully collect its blood. Add the juice of a lemon and beat it, so as to prevent coagulation, until it is quite cold.
Cut the gosling into pieces and proceed exactly as for “Civet de Lièvre” (No. 1821, Civet de Lièvre).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1724, p. 546. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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