Goose a la Royale
From Dressed game and poultry à la mode, 1888
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2084Calories
8 gProtein
141 gCarbs
110 gFat
Full nutrition (33 nutrients)
Calories2084 kcal
Protein8.3 g
Carbohydrates141 g
Fiber14 g
Sugars55 g
Total Fat110 g
Saturated Fat61 g
Monounsaturated Fat36 g
Polyunsaturated Fat4.1 g
Cholesterol77 mg
Sodium68 mg
Potassium1394 mg
Calcium276 mg
Iron4.9 mg
Magnesium135 mg
Phosphorus209 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A79 mcg
Vitamin E3.2 mg
Vitamin K153 mcg
Vitamin B60.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate85 mcg
Choline42 mg
Caffeine0 mg
Water955 g
As published
This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.
Goose a la Royale. Having boned the goose, stuff it with the follow- ing forcemeat : — Twelve sage leaves, two onions, and two apples, all shred very fine. Mix with four ounces grated bread, four ounces of beef suet, two glasses of port wine, a grate of nutmeg, pep- per, and salt to taste, the grated peel of a lemon, and the beaten yolks of four eggs ; sew up the goose and fry in butter till a light brown, and put it into two quarts of good stock and let it stew for two hours, and till the liquor is nearly consumed ; then take up the goose, strain the liquor and take off the fat, add a spoonful of lemon pickle, the same of browning and port wine, a teaspoonful of essence of anchovy, a little cayenne
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.