Goose with Chestnuts a la Chipolita

Ingredients

• Get the goose ready as usual. To prépare the stufflng take sixty large ehestnuts
• two ounces of butter
• one onion chopped fine
• a sprig of parsley
• one pint of good broth
• the juice of two oranges
• half a pound of currant jelly
• a lemon peel in the gravy

Method

1. 1

   Peel chestnuts, stew with butter, onion, and parsley.

2. 2

   Mix with broth, stuff the goose, boil down gravy, and add orange juice, currant jelly, and lemon peel before serving.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 33. The excerpt below is the record exactly as published.

OOSE^ WITH CHESTNUTS A LA CHIPOLITA. Get the goose ready as usual. To prépare the stufflng take sixty large ehestnuts^ peel them by scalding, then put them in a stew pan with two ounces of butter, one onion chopped fine, and a sprig of parsley ; chop and mix ail together and stuff the goose with it; mix with the ehestnuts one pint of good broth, and stew them down in it bef ore stufflng the goose. Boil down the gravy very much, and when the goose is served, add the juice of two oranges, half a pound of currant jelly, and a lemon peel in the gravy

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