Stuffing. Take five cups of cut-up dices of bread, add three
cups of dices of apples that have been cooked with some sugar,
water, lemon juice, and a little sherry; add three tablespoons
melted butter, little speck of salt✪ Roast Goose with Apples and pepper. Stuff the duck;
fasten it together with a skewer; tie up nice and plump, put in a
roasting pan in a hot oven, and roast one, one and a half, or two
hours, according to size, basting it now and then. Have the breast
up until golden brown, then turn on one side then the other side,
then leave the back up; last, on the breast again so it will become
nice and crisp. When done, put on a hot platter, garnish with
parsley and croustades filled with mushroom sauce. Serve with a
giblet sauce, potatoes, and green vegetables as a joint for dinner.
Fried Legs of Goose ( Cuisses d’Oie f rites) a la Bearnaise
If cooked cold goose is at hand trim the legs and second joints in
nice shapes, leaving the bone in; roll in egg and bread crumbs and
fry in hot fat. Arrange on a paper doily, one resting on top
of another; garnish with parsley and a paper frill in each cutlet.
Serve with bearnaise sauce✪ Fried Legs of Goose.
THE SWEDISH, FRENCH
Goose Mousse ( Mousse d’Oie ) a la Perigueux
Cut the breast from a big goose, put through the machine
three or four times (add whites of two eggs as it goes through the
machine); press it through a fine sieve; stir on ice in a saucepan; add
some cream and milk (about one and a half pints); flavor with
sherry✪ Goose Mousse, pepper, and salt. Try a little of the mousse in warm water
— if too hardad, d some more cream. Butter and decorate a ring
mould with threaded Spanish pepper and with daisies and branches
of truffles, then fill with the mousse through a paper tube; put in
hot water and cook in oven from ten to fourteen minutes — well
covered. Serve with the Perigueux sauce, as an entree for luncheon
or dinner.
Goose Cutlets ( Cotelettes d’Oie ) a la Signora
Cut the breast from a raw goose in thin slices, forming them on a
buttered pan in the shape of cutlets; trim all around with mousse of
goose that has been made from the scrapings of the breast bone;
wave the mousse all around and a dot of it in the centre with a
diamond of truffle on top. Put in a buttered pan and cook in
oven with some sherry, pepper, and salt from six to eight minutes.
When done, arrange on a foundation of spinach; garnish with
parsley and a paper frill in each cutlet. Serve with a supreme
sauce in the centre as an entree for luncheon or dinner.
Goose is also prepared and served in the same ways as the duck.
PIGEON AND SQUAB ( Pigeon et Pigeonneau )
Pigeon is the name given to any bird of the Columbida family.
They feed mainly on fruit, seeds, etc.
The young of the pigeon are called squabs.
Potted Pigeons with Mushrooms
Pigeons en terrine aux Champignons ✪ Potted Pigeons with Mushrooms
Page 323 · 4 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stuffing. Take five cups of cut-up dices of bread, add three cups of dices of apples that have been cooked with some sugar, water, lemon juice, and a little sherry; add three tablespoons melted butter, little speck of salt and pepper. Stuff the duck; fasten it together with a skewer; tie up nice and plump, put in a roasting pan in a hot oven, and roast one, one and a half, or two hours, according to size, basting it now and then. Have the breast up until golden brown, then turn on one side then the other side, then leave the back up; last, on the breast again so it will become nice and crisp. When done, put on a hot platter, garnish with parsley and croustades filled with mushroom sauce. Serve with a giblet sauce, potatoes, and green vegetables as a joint for dinner.
Fried Legs of Goose ( Cuisses d’Oie f rites) a la Bearnaise
If cooked cold goose is at hand trim the legs and second joints in nice shapes, leaving the bone in; roll in egg and bread crumbs and fry in hot fat. Arrange on a paper doily, one resting on top of another; garnish with parsley and a paper frill in each cutlet. Serve with bearnaise sauce.
Goose Mousse ( Mousse d’Oie ) a la Perigueux
Cut the breast from a big goose, put through the machine three or four times (add whites of two eggs as it goes through the machine); press it through a fine sieve; stir on ice in a saucepan; add some cream and milk (about one and a half pints); flavor with sherry, pepper, and salt. Try a little of the mousse in warm water — If too hard, add some more cream. Butter and decorate a ring mould with threaded Spanish pepper and with daisies and branches of truffles, then fill with the mousse through a paper tube; put in hot water and cook in oven from ten to fourteen minutes — well covered. Serve with the Perigueux sauce, as an entree for luncheon or dinner.
Goose Cutlets ( Cotelettes d’Oie ) a la Signora
Cut the breast from a raw goose in thin slices, forming them on a buttered pan in the shape of cutlets; trim all around with mousse of goose that has been made from the scrapings of the breast bone; wave the mousse all around and a dot of it in the centre with a diamond of truffle on top. Put in a buttered pan and cook in oven with some sherry, pepper, and salt from six to eight minutes. When done, arrange on a foundation of spinach; garnish with parsley and a paper frill in each cutlet. Serve with a supreme sauce in the centre as an entree for luncheon or dinner.
Goose is also prepared and served in the same ways as the duck.
PIGEON AND SQUAB ( Pigeon et Pigeonneau )
Pigeon is the name given to any bird of the Columbida family. They feed mainly on fruit, seeds, etc.
The young of the pigeon are called squabs.
Potted Pigeons with Mushrooms
Pigeons en terrine aux Champignons
Records on this page
Roast Goose with ApplesFried Legs of GooseGoose MoussePotted Pigeons with Mushrooms