Chapter XI · Hors-d’Œuvres · No. 365
365—Smoked Breast of Goose
Cut it into the thinnest possible slices, and garnish with very green parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 365, p. 156. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →