Vienna Baked Goose Breast.





Season the pigeons and stuff with chopped chicken. Let stew slowly
with chopped onions, chives, celery and parsley; add salt and paprica
to taste. Cook until tender. Serve hot with beet salad.





VERY RICH PUFF PASTE. Vienna Cheese Torte. facebooktwittergoogle_plusredditpinterestlinkedinmail

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