Goose à la Chipolata

Ingredients

• 1 tablespoonf ul salt
• 2 ounces melted butter
• Yg pound large chestnuts
• 1 teaspoonful sugar
• 1 tablespoonf ul fine-cut raw ham
• 1 fine-chopped onion
• 1 parsley root
• 1 bay leaf
• 12 whole peppers
• 1 tablespoonf ul flour
• Y« pint small mushrooms
• 6 small truffles
• 1 gill of Madeira or sherry wine

Method

1. 1

   Season the goose, place in a roasting pan with melted butter, cover tightly, and roast while basting every 15 minutes.

2. 2

   Prepare chestnuts and sauce with ham, onion, parsley, bay leaf, and broth.

3. 3

   Serve carved goose with vegetables and sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 274. The excerpt below is the record exactly as published.

fine-chopped onions and 1 ounce butter over the fire, cook 5 minutes without browning ; then remove. Soak 1 roll in cold water till soft, press out all the water ; put the bread and onions in a bowl, add Ys pound fine-chopped fresh pork, 4 ounces fine- chopped larding pork, and Ys pound fine-chopped veal (if veal is not handy, add the fine-chopped goose liver) ; season with Yt even tablespoonful salt, 1 even teaspoonful pepper, Ys teaspoonf ul nut- meg, 1 whole egg, 2 yolks ; pound this in a mortar well together. Fill the forcemeat into the goose, sew up, run a skewer through the thigh and body, twist the wings backward, season with 1 tablespoon- ful salt ; place the goose in a double pan, pour over 2 ounces melted butter, put on the cover, and set in a hot oven ; open the pan every 16 minutes, and baste the goose well with its own gravy ; roast from 2 to 3 hours. In the meantime place 1 pound large chestnuts in a saucepan over the fire, cook 20 minutes ; drain, and remove the shells and brown skins ; return to the fire, add 1 pint boUing water, 1 teaspoonful sugar, and boil till tender ; melt Ys tablespoonful but- GOOSE. 407 ter, add 7t tablespoonf ul flour, stir and cook 3 minutes ; add 1 cup of stock or boiling water with 1 teaspoonful beef extract, a small bouquet, and 6 whole peppers, cook 5 minutes ; then strain through a sieye into a clean saucepan, season with Ys even teaspoonful salt; drain the chestnuts, add them to the sauce, cook a few minutes, then set aside. When ready to serve, lay the goose on to a carving board, remove threads and skewers, carve it nicely ; cut the force- meat into slices ; lay the carved meat on a warm plate, arrange the chestnuts in clusters alternately with the slices of forcemeat in a circle around the dish, and serve. Bemove all fat from the gravy, add 1 gill of stock, let it boil a few minutes ; then strain, and serve with the goose. Goose Brais^e ft la Flamande. — Place in a soup kettle a well-cleaned young goose, cover with stock or boiling water ; add 2 onions, a small carrot, a bouquet, 1 tablespoonful salt, 12 whole peppers, and Ys bottle of Ehine wine, and boil slowly till done. At the same time cut a medium-sized Savoy cabbage into quarters or 6 pieces ; place them in a saucepan, cover with boiling water, cook 20 minutes ; then drain ofF the water. Place 1 pound lean bacon in a saucepan, cover with cold water, boil 1 hour ; remove it to a clean saucepan, put the cabbage on top the bacon, add six small sausages, 2 onions, and a bouquet, cover with fresh boiling water, and cook till done. Thirty minutes before serving lay the goose in a roasting pan, add 1 pint of the strained broth in which the goose was boiled, place in a hot oven, baste frequently, and roast until it has a nice glaze ; then carve nicely, and lay on a warm dish. Strain the broth in which the goose was boiled, remove the fat, reduce the broth by boiling. Melt 1 tablespoonful butter in a saucepan, add 1 heap- ing tablespoonful flour, stir and cook 3 minutes ; add 1 pint of the broth and the gravy from the pan, boil 5 minutes. Drain the cab- bage on a sieve, put it into a saucepan, add half of the sauce, toss it for a few minutes over the flre ; then dress the cabbage on a warm dish, lay the carved goose over it, the best pieces on top, and arrange 408 POULTRY. the bacon and sausages in a circle around the dish ; serve the le^ maining sauce in a sauce bowl. Goose h la Chlpolata* — Season a well-cleaned young goose with 1 tablespoonf ul salt, lay it in a double roasting pan, pour over 2 ounces melted butter, and put the goose fat in the bottom of pan ; cover the pan tightly, and place it in a hot oven to roast ; baste the goose with its own gravy every 15 minutes, roast until done. Re- move the shells and brown skins from Yg pound large chestnuts, place the nuts in a saucepan, cover with stock, add 1 teaspoonful sugar, and boil till done and nearly dry. Melt 1 ounce butter in a saucepan, add 1 tablespoonf ul fine-cut raw ham, 1 fine-chopped on- ion, 1 parsley root, 1 bay leaf, and 12 whole peppers, stir and cook 5 minutes ; add 1 tablespoonf ul fiour, stir and cook 2 minutes ; add V/t cupful broth or boiling water with 1 teaspoonful beef extract, 1 even teaspoonful salt, cook 5 minutes ; then strain the sauce into a clean saucepan, add Y« pint small mushrooms, 6 small trufiSes, 1 gill of Madeira or sherry wine

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