697. GOOSE, A LA FLAMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Garnish
Sauce
Instructions (4)
  1. Truss and braize a goose.
  2. When done, dish it up and garnish it round with alternate groups of glazed carrots, turnips, Brussels-sprouts, and indeed almost every variety of vegetables in season, previously prepared for the purpose.
  3. Glaze the goose.
  4. Pour some bright brown sauce (with the addition of some of the braize in which it has been done, reduced to a glaze for that purpose) round the vegetables, and send to table.
Original Text
697. GOOSE, A LA FLAMANDE. Truss and braize a goose; when done, dish it up and garnish it round with alternate groups of glazed carrots, turnips, Brussels-sprouts, and indeed almost every variety of vegetables in season, previously prepared for the purpose; glaze the goose, and pour some bright brown sauce (with the addition of some of the braize in which it has been done, reduced to a glaze for that purpose) round the vegetables, and send to table.
Notes
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