basted almost continuously while it
is roasting with this butter, in order
that it may be completely
penetrated with the savour of the
anchovy butter allied to the garlic.
The taste of the goose prepared in
this manner is highly esteemed by
the gastronomes of the Midi, but
apart from the southern
départements, it is not particularly
popular with the majority of
gourmets.
LES PERDREAUX AUX RAISINS
In a medium-sized cocotte or
braising pan melt a little bacon fat,
put in some slices of bacon, a