Cold Braised Goose

Ingredients

• Truss your goose for boiling
• cover it with slices of bacon
• finely-chopped parsley
• chives
• eschalots
• half a head of garlic
• thyme
• sage
• pepper
• a pinch of grated nutmeg
• Peel some roasted chestnuts
• moisten with equal quantities of water
• moisten with equal quantities of stock
• moisten with equal quantities of white wine
• four carrots
• four onions
• four heads of cloves
• a parsnip
• whole black peppers
• mixed spices
• a bouquet of herbs

Method

1. 1

   Truss your goose for boiling, and cover it with slices of bacon well seasoned with finely-chopped parsley, chives, eschalots, half a head of garlic, thyme, sage, pepper, and a pinch of grated nutmeg.

2. 2

   Peel some roasted chestnuts, warm them in fresh butter, and fill the goose with them; line a braising-pan with slices of bacon, put in the goose, cover with more bacon, and moisten with equal quantities of water, stock, and white wine.

3. 3

   Surround the goose with pieces of knuckle of veal, four carrots, four onions, four heads of cloves, a parsnip, whole black peppers, mixed spices, and a bouquet of herbs.

4. 4

   Simmer for four hours; when done, place the goose on a dish; skim all grease off the sauce, pass it through a tammy, reduce, and leave until cold, when it will become a jelly; garnish the goose with it, and serve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 28. The excerpt below is the record exactly as published.

Cold braised goose. Goujons frits. Fried.gudgeon. Asperges en branche. Boiled asparagus. Flan de crème à la frangipane, Marrow frangipane:tart, Purée of rice, Boil some rice in chicken broth for an hour, pass through a tammy, add the necessary quantity of stock, season with salt and pepper, warm and serve with dice of fried bread. Cold braised goose. Truss your goose for boiling, and cover it with slices of bacon well seasoned with finely-chopped parsley, chives, eschalots, half a head of garlic, thyme, sage, pepper, and a pinch of grated nutmeg, Peel some roasted chestnuts, warm them in tresh butter, and fill the goose with them ; lime a braising-pan with slices of bacon, put in the goose, cover with more bacon, and moisten with equal quantities of water, stock, and white wine ; surround the goose with pieces of knuckle of veal, four carrots, four onions, four heads of cloves, a parsnip, whoie black peppers, mixed spices, and a bouquet of herbs

Cook this with the app: pantry check, scaling, and the assistant.