696. GOOSE, A L'ESTOUFFADE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (21)
stuffing
goose and braising liquid
sauce
garnish
Instructions (20)
  1. Draw a fine fat young goose.
  2. Parboil two large onions and chop them fine.
  3. Parboil six sage-leaves and chop them fine.
  4. Parboil green thyme and mugwort, and chop them fine.
  5. Put the onions and herbs into a small stewpan with two ounces of butter, a little grated nutmeg, pepper and salt.
  6. Stew the stuffing mixture gently on a very slow fire for about ten minutes.
  7. Put the stuffing into the goose.
  8. Truss the goose in the usual way.
  9. Place the goose in an oval stewpan with half-a-pound of butter, a garnished faggot of parsley, an onion stuck with four cloves, one head of celery, and a carrot cut into slices.
  10. Moisten with two glasses of sherry.
  11. Put the lid on the stewpan.
  12. Place the stewpan on a slow fire with some live embers of charcoal and ashes on the lid.
  13. Allow the goose to simmer gently for about an hour and a half.
  14. Turn the goose occasionally to give it an equal colour all over.
  15. When done, pour off all the fat.
  16. Add a ragout-spoonful of reduced brown sauce and a little consommé to detach the glaze from the sides of the stewpan.
  17. Allow the sauce to boil quickly to reduce it to its usual consistency.
  18. Dish up the goose.
  19. Garnish the goose round with a border of glazed turnips.
  20. Pour the sauce over the goose and serve.
Original Text
696. GOOSE, A L'ESTOUFFADE. Draw a fine fat young goose, and stuff it in the following manner:—Parboil two large onions and chop them fine; to these add six sage-leaves, and a proportionate quantity of green thyme and mugwort; these also must first be parboiled and then chopped. Put the onions and the herbs into a small stewpan with two ounces of butter, a little grated nutmeg, pepper and salt; and set the whole to stew gently on a very slow fire for about ten minutes. Then put the stuffing into the goose, and truss it in the usual way; place it in an oval stewpan with half-a-pound of butter, a garnished faggot of parsley, an onion stuck with four cloves, one head of celery, and a carrot cut into slices, and moisten with two glasses of sherry. Put the lid on the stewpan, place it on a slow fire with some live embers of charcoal and ashes on the lid, and allow the goose to simmer gently for about an hour and a half, taking particular care to turn it, so as to give it an equal colour all over. When done, pour off all the fat and a ragout-spoonful of reduced brown sauce, and a little consommé to detach the glaze from the sides of the stewpan, and having allowed it to boil quickly, in order to reduce the sauce to its usual consistency, the goose should be dished up, and garnished round with a border of glazed turnips then pour the sauce over it, and serve. This dish may also be garnished with macaroni, with glazed carrots, or onions.
Notes
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