700. GOOSE, A LA NORMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Chop one large onion fine, blanch, and afterwards drain it upon a sieve.
  2. Fry the onion with a little butter of a light-brown colour.
  3. Mix the fried onion with mashed potatoes in sufficient quantity to stuff the goose.
  4. Stuff the goose.
  5. Truss the goose.
  6. Roast the goose in the usual manner.
  7. When removed from the spit, dish the goose up.
  8. Garnish it round with a border of small round apples neatly turned, and stewed with a little broth.
Original Text
700. GOOSE, A LA NORMANDE. Chop one large onion fine, blanch, and afterwards drain it upon a sieve; then fry it with a little butter of a light-brown colour, and mix it with mashed potatoes, in sufficient quantity to stuff the goose; this being done, truss it and roast it in the usual manner, and when removed from the spit, dish it up; garnish it round with a border of small round apples neatly turned, and stewed with a little broth, a
Notes
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