Four seasons cookery books

Cook the goose giblets in sufficient salted water to cover until tender. Strain off stock and reserve. Chop the onions. Peel, core and dice the apples. Cook the onion and apple for 3 minutes in the stock, add the diced liver, brown sugar, caraway seeds, pepper and sauerkraut. Season the carcass with salt and pepper, stuff with the sauerkraut mixture. Prick the goose light- ly with a fork, place on a trivet in a roast- ing pan. Put in a moderately hot oven (400°F, 200°C, Gas Mark 6) and roast for about 24 hours. (Allow 20 minutes per pound plus 20 minutes over.) Baste occasionally with the beer and remove excess fat from roasting pan. Serves 6-8. 41 Main Dishes Creamed turkey duchesse Imperial/Metric 6 ozs./175 g. button mushrooms 1 green pepper a pint/13 dl. chicken stock $ pint/4 dl. Bechamel sauce 4 tablespoons double cream 1 egg yolk salt and pepper 12 teaspoons Tabasco 13 lb./3 kg. mashed potato 2 eggs little milk 12 ozs./350 g. cooked turkey parsley to garnish American 14 cups button mush- rooms 1 green pepper generous + cup chicken broth scant 2 cups white sauce 4 tablespoons whipping cream 1 egg yolk salt and pepper 13 teaspoons Tabasco 6 cups mashed potato 2 eggs little milk 3 lb. cooked turkey parsley to garnish Remove stalk ends from the mushrooms and keep to one side. Deseed the pepper and cut into chunks. Simmer the mush- rooms and green pepper in a little chicken stock, until just tender, then drain and reserve liquid. Add the mushroom stalks to the chicken stock and reduce rapidly, to give approximately 2 tablespoons mush- room essence. Strain this into the sauce, together with the cream and one egg yolk. Beat well and season to taste with salt, pepper and Tabasco. Heat the sauce through for 2-3 minutes, but do not allow to boil. Beat the potato until smooth and add one egg and a little milk. Fork the duchesse potato into a decorative border around the edge of an ovenproof dish, and place in a moderately hot oven (400°F, 200°C, Gas Mark 6) for 8 minutes. Beat the remaining egg and use to glaze the potato lightly. Return to the oven until golden brown. Cut the turkey into small pieces and fold into the sauce with the vegetables. Heat through together. Pile turkey mixture into the potato ring and garnish with parsley. Serves 5-6. - Turkey with chestnuts \ Imperial/Metric 1 |b./450 g. chestnuts 12 0z. pork sausage meat salt and pepper 7-8 |Ib./35 kg. turkey large slice fat bacon 2 small onions, quartered 2 small carrots, quartered 4 tablespoons brandy 4 tablespoons port 1 teaspoon cornflour fleurons to garnish American 1 Ib. chestnuts 3 lb. bulk pork sausage meat salt and pepper 8 Ib. turkey large slice fat bacon 2 small onions, quartered 2 small carrots, quartered 4 tablespoons brandy 4 tablespoons port 1 teaspoon cornstarch fleurons to garnish Slit the skins of the chestnuts, place in a roasting tin in a hot oven for 10 minutes, or until the skins split. Peel and cook in boiling, salted water for 20 minutes, or until tender. Reserve a few whole chest- nuts for the garnish. Chop and combine the rest of the chestnuts with the sausage- meat, season to taste and use to stuff the turkey at the neck end. Cover the turkey breast with the bacon and roast it for about 23 hours, or until golden brown, removing the bacon for the last 30 minutes of cooking time. Meanwhile, cook the giblets with the onion and carrot. To serve, pour the bran- dy over the turkey and ignite. Strain the stock from the giblets, add the port and use to make a sauce with the juices in the roasting tin. Reduce by half and thicken with the moistened cornflour. Reheat the chestnuts in the sauce. Serve the turkey surrounded with chestnuts and pastry fleurons.