702. WILD GOOSE, A L'ALLEMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (29)
Marinade/Pickle
Roasting
Garnish
Sauce
Instructions (24)
  1. Prepare the goose at first as directed in No. 698.
  2. Place the goose in a deep earthen dish.
  3. Strew upon it the following vegetables cut into thin slices: two carrots, two onions, one head of celery, a handful of parsley, four bay-leaves, a thyme, marjoram, and sweet-basil in small quantities.
  4. Add four blades of mace, a dozen cloves, and a spoonful of Jamaica pepper-corns.
  5. Add two lemons peeled and cut into slices.
  6. Add a pint of salad oil, and half a pint of French vinegar.
  7. Allow the goose to remain in this marinade or pickle for a couple of days, turning it frequently.
  8. When about to dress the goose, put it on the spit.
  9. Cover it with stout paper well buttered.
  10. Lay the whole of the vegetables, &c. on the breast.
  11. Cover these with two sheets of buttered paper, and fasten them on securely with string.
  12. Put the goose thus prepared down to the fire to roast for about two hours.
  13. Baste it frequently.
  14. When done, take it from the spit, glaze and dish it up.
  15. Garnish with a border of quenelles of potatoes rolled in fried bread-crumbs.
  16. Pour under it a sauce, made as follows:
  17. Grate a large stick of horseradish.
  18. Peel and slice up two lemons, removing the pips.
  19. Put these in a stewpan with four shallots, six cloves, two blades of mace, and a tea-spoonful of pepper-corns, two bay-leaves, a large sprig of thyme, and half a pint of French vinegar.
  20. Set these to boil on the fire until reduced to half the quantity.
  21. Add a large spoonful of rich gravy, one pound of currant jelly, and the juice of two Seville oranges.
  22. Allow the whole to boil together for five minutes.
  23. Strain the sauce through a tammy with considerable pressure into a small stewpan.
  24. Make the sauce hot for use.
Original Text
702. WILD GOOSE, A L'ALLEMANDE. Prepare the goose at first as directed in No. 698, then place it in a deep earthen dish, and strew upon it the following vegetables cut into thin slices; two carrots, two onions, one head of celery, a hand-ful of parsley, four bay-leaves, a thyme, marjoram, and sweet-basil, in small quantities; also four blades of mace, a dozen cloves, and a spoonful of Jamaica pepper-corns, two lemons peeled and cut into slices, a pint of salad oil, and half a pint of French vinegar. Allow the goose to remain in this marinade or pickle for a couple of days, taking care to turn it frequently. When about to dress the goose, put it on the spit, cover it with stout paper well buttered, lay the whole of the vegetables, &c. on the breast, cover these with two sheets of buttered paper, and fasten them on securely with string. Put the goose thus prepared down to the fire to roast for about two hours, taking care to baste it frequently; when done, take it from the spit, glaze and dish it up, garnish with a border of quenelles of potatoes rolled in fried bread-crumbs, and pour under it a sauce, made as follows:— Grate a large stick of horseradish; peel and slice up two lemons, removing the pips, and put these in a stewpan with four shallots, six cloves, two blades of mace, and a tea-spoonful of pepper-corns, two bay-leaves, a large sprig of thyme, and half a pint of French vinegar; set these to boil on the fire until reduced to half the quantity, then add a large spoonful of rich gravy, one pound of currant jelly, and the juice of two Seville oranges; allow the whole to boil together for five minutes, and then strain the sauce through a tammy with considerable pressure into a small stewpan, and make it hot for use.
Notes
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