FR2604062A3 - Goose stew with baby onions - Google Patents

Goose stew with baby onions Download PDF

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Publication number
FR2604062A3
FR2604062A3 FR8508085A FR8508085A FR2604062A3 FR 2604062 A3 FR2604062 A3 FR 2604062A3 FR 8508085 A FR8508085 A FR 8508085A FR 8508085 A FR8508085 A FR 8508085A FR 2604062 A3 FR2604062 A3 FR 2604062A3
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FR
France
Prior art keywords
goose
onions
baby
stew
stock
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
FR8508085A
Other languages
French (fr)
Other versions
FR2604062B3 (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GAYRAUD FRANCIS
Original Assignee
GAYRAUD FRANCIS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by GAYRAUD FRANCIS filed Critical GAYRAUD FRANCIS
Priority to FR8508085A priority Critical patent/FR2604062B3/en
Publication of FR2604062A3 publication Critical patent/FR2604062A3/en
Application granted granted Critical
Publication of FR2604062B3 publication Critical patent/FR2604062B3/en
Expired legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Method for producing a goose stew with baby onions. The method consists of the following stages: Take a goose, cut it up, marinade it, drain, and make a stock with the bones of the neck and the pinions. Compress the pieces of goose. Place in a can. Cover with the stock to which baby white onions, carrots and streaky bacon (salted breast) are added. Sterilise. o

Description

DESCRIPTION
Le certificat d'utilité est demandé pour une recette de cuisine portant le titre de "Civet d'Oie" aux petits oignons.DESCRIPTION
The utility certificate is requested for a cooking recipe bearing the title of "Civet d'Oie" with small onions.

Jusqu'à ce jour, il existe des recettes de civet d'espèces animales tels que le lapin. le lièvre. To date, there are recipes for stew of animal species such as rabbits. Hare.

EXPOSE DE L'INVENTION. PRESENTATION OF THE INVENTION.

- Prendre une oie, la découper, la mettre a rariner, égoutter, faire un fond avec les os du cou et des ailerons. - Take a goose, cut it up, cut it down, drain it, make a bottom with the bones of the neck and fins.

- Pincer les morceaux d'oie. - Pinch the goose pieces.

- Mettre en boîte. - Pack it into a box.

- Recouvrir avec le fond auquei on ajoute des petits oignons blancs, carottes, de la poitrine salée. - Cover with the bottom to which we add small white onions, carrots, salted breast.

- Stériliser. - Sterilize.

La présente recette est caractérisée par l'utilisation de l'oie
et par la qualité. I1 doit s'agir d'une o-ie non grasse.This recipe is characterized by the use of goose
and by quality. It must be a non-oily o-ie.

Elle est également caractérisée par certains ingrédients tels que
le petit oignon blanc entier, la carotte coupée de façon grossière et la
poitrine salée. It is also characterized by certain ingredients such as
the small whole white onion, the roughly cut carrot and the
salted chest.

Claims (1)

REVENDICATION CLAIM Procédé de réalisation d'un civet d'oie aux petits oignons caractérisé en ce qu'il consisté en les étapes suivantes Method for making a goose stew with small onions, characterized in that it consists of the following stages - Prendre une oie, la découper, la mettre à mariner, égoutter, faire un fond avec les os du cou et des ailerons. - Take a goose, cut it up, marinate it, drain it, make a bottom with the bones of the neck and fins. - Pincer les morceaux d'oie. - Pinch the goose pieces. - Mettre en boîte. - Pack it into a box. - Recouvrir avec le fond auquel on ajoute des petits oignons blancs, carottes, de la poitrine salée. - Cover with the bottom to which are added small white onions, carrots, salted breast. - Stériliser.  - Sterilize.
FR8508085A 1985-05-28 1985-05-28 CIVET OF GOOSE WITH LITTLE ONIONS. Expired FR2604062B3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8508085A FR2604062B3 (en) 1985-05-28 1985-05-28 CIVET OF GOOSE WITH LITTLE ONIONS.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8508085A FR2604062B3 (en) 1985-05-28 1985-05-28 CIVET OF GOOSE WITH LITTLE ONIONS.

Publications (2)

Publication Number Publication Date
FR2604062A3 true FR2604062A3 (en) 1988-03-25
FR2604062B3 FR2604062B3 (en) 1988-09-09

Family

ID=9319663

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8508085A Expired FR2604062B3 (en) 1985-05-28 1985-05-28 CIVET OF GOOSE WITH LITTLE ONIONS.

Country Status (1)

Country Link
FR (1) FR2604062B3 (en)

Also Published As

Publication number Publication date
FR2604062B3 (en) 1988-09-09

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