698. GOOSE, A L'ALLEMANDE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Stuffing
Goose preparation
Sauce
Garnish
Instructions (4)
  1. Procure a double-handful of mugwort, rub off all the buds, and blanch them in boiling water for two minutes; then drain and put them into a small stewpan, with a large onion chopped fine, a little grated nutmeg, pepper and salt, and four ounces of butter; set these to simmer gently on the fire for ten minutes, and having put this stuffing in the goose, truss and place it in an oval stewpan with four ounces of butter, and set it on a moderate fire, with some live embers on the lid.
  2. Care should be taken to turn the goose every now and then, so as to give it an equal colour all over.
  3. When it is done, pour off all the grease, add the juice of one lemon and one orange and both the peel of an orange cut into very thin shreds previously parboiled in water; add also a spoonful of brown sauce and a little consommé.
  4. Allow these to boil together for two or three minutes, dish up the goose, garnish it round with groups of potatoes—cut into the shape of large olives and fried in butter—pour the sauce over the goose, and send to table.
Original Text
698. GOOSE, A L'ALLEMANDE. Procure a double-handful of mugwort, rub off all the buds, and blanch them in boiling water for two minutes; then drain and put them into a small stewpan, with a large onion chopped fine, a little grated nutmeg, pepper and salt, and four ounces of butter; set these to simmer gently on the fire for ten minutes, and having put this stuffing in the goose, truss and place it in an oval stewpan with four ounces of butter, and set it on a moderate fire, with some live embers on the lid. Care should be taken to turn the goose every now and then, so as to give it an equal colour all over. When it is done, pour off all the grease, add the juice of one lemon and one orange, together both the peel of an orange cut into very thin shreds previously parboiled in water; add also a spoonful of brown sauce and a little consommé. Allow these to boil together for two or three minutes, dish up the goose, garnish it round with groups of potatoes—cut into the shape of large olives and fried in butter—pour the sauce over the goose, and send to table.
Notes
—