(1951). Gosling A La Soyer (Oison A La Soyer)

Draw, singe, and clean well a young goose; truss, filling the inside with a dressing made of a pound of finely chopped beef suet, a pound of soaked bread-crumbs, having all the water extracted, half a pound of butter, some onions fried in butter with the goose liver cut in small squares, sage, thyme, basil, marjoram, parsley, salt, pepper, and nutmeg. Roast the goose either on the spit or in the oven for an hour and a half to two hours, basting it frequently. When done, dish it up on top of a puree of apples seasoned with sugar and nutmeg. Peel some apples cut in four; range on a generously buttered dish, sprinkled over with sugar, and cook for ten minutes in the hot oven, and lay around the goose. Serve separate a sauce prepared with the glaze from the dripping pan detaching it with a little gravy (No. 404), strain and skim; mix in gradually some espagnole sauce (No. 414) in which currant jelly has been dissolved; strain the whole through a sieve, and serve it in a sauce-boat to accompany the goose.

(2489). Galantine Of Gosling, Melon-Shaped (Galantine D'Oison En Forme De Melon)

After singeing and boiling a gosling remove all its meat, spread out the skin on a buttered napkin, cut up the breast into five-eighths of an inch squares, suppress all sinews from the legs and add as much pork meat and veal meat to obtain a pound and a half in all; chop this well, then chop separately a pound of fat pork, and half a pound of beef marrow. Pound all well together and mix in with the pulp a clove of crushed and chopped garlic, some finely cut-up mushrooms, salt, spices No. 2 (No. 168), and a few egg-yolks. Lay this forcemeat on the skin and close up the napkin, giving it a round shape; tie and cook in a stock (No. 194a). Unwrap and then retighten the napkin and flatten lightly, so as to give it the shape of a melon; let cool for twenty-four hours, afterward imitate a melon by cutting eight half-inch deep grooves from top to bottom, glazing it over with white chaudfroid (No. 596) colored with yellow. Paint it with spinach green (No.:37) to imitate a cantaloup melon, and coat with layers of half-set jelly.

Imitate the stalk and melon leaves with modeling fat (No. 56) and dress it on a dish, garnishing around with chopped jelly and croutons of jelly.

(1952). Roast Gosling Or Mongrel Goose (Oison Ou Oie Metisse Rotis)

A gosling roasted on the spit makes an excellent dish. It can also be cooked in a slow oven laid in a narrow earthenware (Fig. 377) or iron pan with plenty of fat; generally both these birds are stuffed before being roasted. A mongrel goose may be filled with partly broiled chestnuts lightly fried in butter or fat pork; it can also be stuffed with small apples after removing the core with a tube five-eighths of an inch in diameter, or both chestnuts and apples can be replaced by a fresh pork hash into which fine herbs and bread crumbs have been mixed, or even by small sausages roasted partially in fat pork or grease. If the goose be large it will take two to three hours to have it tender; when a gosling is cooked on the spit it must first be trussed, then wrapped in buttered paper and roasted for one hour, being careful to baste frequently and to remove the paper after it has been in three-quarters of an hour to let it acquire a fine brown color, and it is then served simply with good reduced gravy (No. 404).' A kind of thick pancake can be served at the same time made with bread-crumbs soaked, pressed, then pounded in a bowl and diluted with whole eggs and milk, seasoning with salt, pepper, pulverized thyme and marjoram and chopped blanched onions.

Lay this preparation on a well-greased tin sheet and cook in the oven basting it bountifully with goose grease, after cutting it into inch and a half squares.