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Pears of Goose, with Peas

Divide the goose force in six even parts, roll on a lightly floured table and give them a nice smooth pear form; dip in beaten egg, gently roll in fresh bread crumbs, arrange in a frying basket, plunge in boiling fat and fry for ten minutes. Lift up, thoroughly drain, pour a gill hot demi-glace sauce on a hot dish and arrange the pears over; dress green peas around them, adjust a fancy frill on top of each pear and serve.