Put the goose into a thick
fireproof casserole with diced
bacon, parsley, shallots, garlic,
thyme, bay leaf, basil, 2 glasses of
water, 2 of red wine, ½ glass of
cognac, salt and pepper.
Hermetically seal the pan and cook
very slowly for 5 hours. Strain the
sauce and when it is cool remove
the fat, pour back over the goose
and serve cold. Chicken can be
cooked the same way, either whole
or cut into joints.
BŒUF À LA MODE À LA PROVENÇALE
3 or 4 lb of round or topside of
beef. Lard the meat with small