Goose a la Navarbaise

Ingredients

• one pound of veal cushion
• half a pound of fat bacon
• the goose-liver
• an onion
• a clove of garlic
• a few sprigs of parsley
• an ounce of butter
• four ounces of cooked rice
• seasoned with salt
• seasoned with pepper
• seasoned with allspice

Method

1. 1

   Chop veal, bacon, liver, onion, garlic, and parsley.

2. 2

   Fry in butter for ten minutes, season, add rice, mix well, and let cool.

3. 3

   Prepare a fat goose, stuff it with the mixture, truss, and braise in a pan with butter, bay leaves, and onion.

4. 4

   Fry until colored, moisten with stock and vinegar, season, and simmer for about an hour and a half, basting often.

5. 5

   When done, strain broth into a stewpan with risotto, stir, and serve with the goose in the center.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 138. The excerpt below is the record exactly as published.

seasoned with salt, pepper, and grated nutmeg for about ten minutes, stirring the while with a wooden spoon; then add an ounce of bread-crumbs, and 3i8 PRACTICAL HOUSEHOLD COOKERY. stir the mutare over the fire for two or three minutes longer. When cool stuff the duck with it ; truss the duck in the usual way ; dip it in boiling water for two minutes ; dry, and set it to roast before a brisk fire for twenty minutes. When done, untie the string; dish up, pour under some rich gravy free from fat, and serveu 6S9. ROAST GOOSE. Having selected a fine fat goose, draw and singe it as previously described for capon A la Napolitaine; then stuff it with one pound and a half of onions, two dozen green sage-leaves, the goose-liver, and two ounces of bread- crumbs, the whole prepared in a similar manner to the stuffing as for roast duck. When the goose is thus pro- perly stuffed truss it in the usual way for roasting, and then dip it in boUing water; dry it, and set it before an even fire to roast for about an hour and a half, according to size, taking care to frequently baste it. When the goose is well cooked take it away from the fire, remove the string, dish up, pour some rich brown gravy under, and serve with Apple sauce (No. i8i) in a sauce-boat apaH. 640. ROAST GOOSE STUFFED WITH CHESNUTS. Prepare a goose as in the previous number ; cut the liver into small dice, and chop up fine two onions and fry these with about an ounce of chopped fat bacon for seven or eight minutes. Meanwhile prepare a garnish of chesnuts (No. 278) ; add the stuffing to it, season it with salt, pepper, and nutmeg, mix the lot well together, and stuff the goose with it ; then tiTiss in the usual way, dip in boiling water, and set it to roast before an even fire for about an hour and a quarter, taking care to often baste it When the goose is ready dish it up as usual, pour some good brown gravy under it, and serve. PRACTICAL HOUSEHOLD COOKERY. 319 641. GOOSE A LA NAVAKBAISE. Chop fine ono pound of veal cushion, free from skin and gristle, half a pound of fat bacon, the goose-liver, an onion, a clove of garlic, and a few sprigs of parsley ; fry these in a stewpan with an ounce of butter for ten minutes ; season with salt, pepper, and allspice ; add four ounces of cooked rice

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