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Oie a la NormandeThe main French Christmas meal, the réveillion, is served after Midnight Mass on Christmas Eve. The menu for this family occasion may include pate de foie gras, oysters or other shellfish. Game, roast goose or turkey stuffed with chestnuts and truffles are also traditional. But whatever the glories of the Christmas spread, the réveillion must include a dish of black pudding. The following dish, which comes from the Normandy region, combines the traditional ingredients, goose and black pudding, garnished with small red apples.

 

serves totaltime preptime cookingtime
6 persons 4 hours
10 minutes
25 minutes 2 hours
45 minutes

 

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