699. GOOSE, A LA DAUPHINOISE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

For stuffing the goose

about sixty large chestnuts
two ounces of butter
a little salt
a quart of good broth
one shallot chopped fine
a garnished faggot of parsley

For the goose

a goose

For baking the goose

wine Maître d'Hotel (No. 536)
some stiff-made flour-and-water paste

For the sauce

the juice of two oranges
one lemon
half a pound of currant jelly
some orange peel shred fine

Instructions (16)

Slit, scald, and peel about sixty large chestnuts.
Put the prepared chestnuts into a stewpan with two ounces of butter, a little salt, and a quart of good broth, one shallot chopped fine, and a garnished faggot of parsley.
Set the chestnuts to stew upon a slow fire.
When the chestnuts are done, put them in the goose and truss it.
Place the goose in a deep earthen dish, moistened with wine Maître d'Hotel (No. 536).
Cover the top effectually with some stiff-made flour-and-water paste, so as entirely to prevent the aroma of the several ingredients from escaping.
Set it in the oven to bake for about two hours.
When it is done, remove the crust.
Dish up the goose.
Drain the gravy through a sieve into a stewpan.
Skim off every particle of grease from the gravy.
Boil the gravy down to the bare quantity required for saucing.
To the reduced gravy, add the juice of two oranges and one lemon, half a pound of currant jelly, and some orange peel shred fine.
Boil the whole sauce together for two minutes.
Pour the sauce over the goose.
Send to table.

Original Text

699. GOOSE, A LA DAUPHINOISE.
Stuff a goose with chestnuts prepared as follows:—Slit, scald, and peel about sixty large chestnuts; put them into a stewpan with two ounces of butter, a little salt, and a quart of good broth, one shallot chopped fine, and a garnished faggot of parsley; set the chestnuts to stew upon a slow fire, and when they are done, put them in the goose and truss it. Then place the goose in a deep earthen dish, moistened with wine Maître d'Hotel (No. 536), and cover the top effectually with some stiff-made flour-and-water paste, so as entirely to prevent the aroma of the several ingredients from escaping. Set it in the oven to bake for about two hours, and when it is done, remove the crust, dish up the goose, drain the gravy through a sieve into a stewpan, skim off every particle of grease, and then boil it down to the bare quantity required for saucing; to this add the juice of two oranges and one lemon, half a pound of currant jelly, and some orange peel shred fine; boil the whole together for two minutes, then pour the sauce over the goose, and send to table.

Notes

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