Escalope of Goose Liver "à la Belle Strasbourgeoise" - Strasbourg , Alsace, France

 francais english deutsch
Strasbourg
Recipes


Choucroute and Kougelhopf, bäckeoffe and sueri nierli, wädele and lewerknepfle - even if you are a connaisseur of French cuisine you are lilkely to be entering unfamiliar territory when you settle down with a glass of muscat or Crémant d’Alsace to study a
 The hotels 4 Stars
 Back to results
Regent Contades
-53% 205.00,00 > 99.00 €

Regent Petite France
-44% 265.00,00 > 155.00 €

HOSTELLERIE LE MARECHAL
95.00 €

HOTEL L'EUROPE
109.00 €

All hotels 4 Stars 
 The hotels 3 Stars
Hotel-restaurant Diana & Spa
-44% 95.00,00 > 64.00 €

Hotel Hannong
-43% 78.00,00 > 65.00 €

Hotel Le Colombier
-42% 98.00,00 > 70.00 €

Hotel Cathedrale
-33% 85.00,00 > 60.00 €

All hotels 3 Stars 
 The hotels 2 Stars
Hotel Saint Ulrich
-44% 85.00,00 > 50.00 €

Hotel Esplanade
-38% 55.00,00 > 38.50 €

Hotel Arc En Ciel
-36% 70.00,00 > 45.00 €

Hotel Du Parc
-30% 50.00,00 > 42.00 €

All hotels 2 Stars 
Escalope of Goose Liver "à la Belle Strasbourgeoise"

  From the restaurant "MAISON DES TANNEURS" in Strasbourg 

  Ingredients to serve 6 people 
750 g of goose liver
4 pippin apples (cut in slices and seeds removed)
10 slivers of truffles
50 g of flour
200 g of butter
10 cl of veal stock
Madeira wine
salt
spices

  Preparation 
Remove the nerves from a fresh goose liver. Cut the liver into medaillions of 15 mm. Season with salt and fine spices. Flour the liver medaillions and half-cook them in a pan with butter. Place the apples, which have been cooked in butter, on the plate. Pose the liver medaillions on top of the apples and garnish with the truffle slivers. Pour the veal stock to which the Madeira wine and a bit of truffle juice has been added around the plate.
top
 Back to results
FAQ | legal information | site map | contacts | Booking conditions | Policy of confidentiality| Links