SC - Confit d'oie

[Woeller D]

marilyn traber wrote:
> 
> Philip & Susan Troy wrote:
> 
> > Was the discovery which was made by the lady you
> > mention that the original version of the dish was not cured, or that
> > the
> > dish was unpleasantly salty if cured? I had understood that the
> > original
> > version was for slightly cured pork.
> 
> that even aftre rinsing the top layers were too salty, she saved it by
> stirring all the layers together and adding a quart of stock making it
> into soup.
> 
> >
> >
> > Dealing with geese in quantity sounds like fun. At least more so than
> > chickens, I suspect. Will these geese be properly fattened for lovers
> > of
> > goose liver?
> >
> > Adamantius
> 
> But of course! I figure a dozen geese will make a 6 cup terrine of pate,
> now if  I could just find a source for the truffle shavings in oil I
> used to get in france, it would be great.
> 
> margali
Used to be able to get them at "Fresh Fields" in D.C., not sure, now.
Angelique
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