OISON A L’ANGLAISE

Ingredients

• one lb. of unpeeled onions
• an equal weight of soaked and pressed bread
• one oz. of fresh or chopped sage
• salt
• pepper
• nutmeg

Method

1. 1

   Cook the onions in the oven.

2. 2

   When cold, peel and chop them.

3. 3

   Mix with soaked bread, sage, salt, pepper, and nutmeg.

4. 4

   Stuff the gosling with this mixture, truss it, and roast it.

5. 5

   Serve with gravy and a sauceboat of slightly-sugared, stewed apples.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 315. The excerpt below is the record exactly as published.

OISON A L’ANGLAISE Cook one lb. of unpeeled onions in the oven. When they are cold, peel them; chop them, and add to them an equal weight of soaked and pressed bread, one oz. of fresh or chopped sage, salt, pepper and nutmeg

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