Braise the galantine for an hour in stock made from the bones of the fish.
Then braise slowly for four to five hours, as directed for galantine of veal.
If there is any doubt about the age of the goose, it is better to braise than to roast it.
But in his eyes the fire of fever burned like the braise of a Yule log, dull and ominous.
Cook two sweetbreads as directed on another ...