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 color all over. When it is done, pour off all the grease, add the juice of one lemon and one orange, together with the peel of an orange eut into very thin shreds previously parboiled in water; add also a spoonful of brown sauce and a little consomme. 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-p our the sauce over the goose, and send to table.

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 shalot, 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, moisten with a wine mirepoix (No. 236), and cover the dish 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, strain 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.

700. Goose, A La Normande

Chop one large onion fine, blanch, and afterward drain it upon a sieve; then fry it with a little butter of a light brown color, 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 small piece of butter, and two ounces of sugar; when nearly done, the apples should be boiled down quickly, in order to glaze them of a bright light brown color : be careful that they remain whole. Pour a rich gravy round the goose, and send to table.

701. Wild Goose, A L'Aberdeen

When the goose is drawn, scald the feet and remove the rough cuticle that covers them; then singe it over the flame of a charcoal-fire, wipe it with a clean cloth, and pick out all the stubble, and stuff the goose with the following preparation: -

To one pound of chopped beef-suet, add the same quantity of bread-crumbs, half a pound of butter, two whole eggs, a little chopped thyme, sweet-basil, and marjoram, two shalots, and a handful of parsley ; season with grated nutmeg, pepper and salt; knead the whole well together, and stuff the goose with it.

Then truss the goose, and put it on the spit in the same fashion as directed for a haunch of venison. It will require about three hours to roast; when done, dish it up with a border of glazed Portugal onions ( No. 1164), pour some Poivrade sauce (No. 29), under it, and send to table. The goose should be frothed with flour and butter in the same manner as venison, after the crust has been removed.