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Medieval Christmas goose.
(printout version of recipe November/December 2003 (2 pages), Introduction
to recipe with illustrations)
Goose with "sauce madame".
| 1 tame goose of 3 tot 4 kilo (6 to 9
pounds) For the stuffing: 2 quinces or sour apples 2 pears (I used Doyenne de Comice, because I love them so much) 2 Tbsp. chopped parsley, and 1 teaspoon each of sage, hyssop and savory 2 garlic cloves, chopped 20 to 30 grapes, white or red, skinned |
For the sauce:: 1 Tbsp. goose grease 1 small onion, chopped 1/2 liter (2 cups) dark stock (from meat or poultry) 1/2 deciliter (1/4 cup) red wine 1 Tbsp. red wine vinegar crumbs of 3 lightly toasted slices of bread, crusts removed spices: galingale, cinnamon, mace, cloves, cubebs (powdered, ratio 2:1:1/4:1/4:1/4, together 1 tsp.) salt to taste the neck and giblets of the goose the stuffing from the goose |
Preparation in advance: Prepare the goose as explained
below.
Make the stuffing: Boil the unpeeled quinces for an hour in water. Drain
and let cool. Peel quinces and pears, decore them. Cut them in small pieces. Mix
in the chopped herbs, garlic and peeled grapes.
To make the galentine: Put the
stock in a boiling pan, add the giblets from the plastic bag. Bring to the boil,
let simmer a couple of hours. Strain the stock through a fine sieve.
Preparation:
Preheat the oven to 180 grC/ 350 dgF. Stuff the goose, secure the filling
within, and place the goose on a rack on a roasting tin.
Place the goose in the oven, baste it regularly with the pan juices. When the
goose is done (after two and a half to three and a half hours, depending on the
size of your goose), take it out of the oven, let it rest for ten minutes,
covered with foil.
Now you have to make a choice: if you want to serve the goose whole, all you
have to do is scoop out the stuffing and return the goose to the oven on
100grC/210grF to keep it warm. However, the recipe indicates that the goose is
to be served in pieces. Cut off the leggs, wings, and breast fillets. Cut
the fillets in thick slices. If you want to, you can also debone the legs and
wings and the carcass.
Make the sauce: Heat some of the goose grease
from the roasting tin in a sauce pan. Fry the onion in it. Add the strained
stock and red wine, and the bread crumbs. Let this simmer a short while until
the sauce has thickened. Now add the stuffing from the goose, spices, and wine
vinegar. Bring to the boil once more. If the sauce is too thick, add wine, is it
too thin, add bread crumbs.
To serve:
Arrange the whole goose, or the goose meat, on a decorative dish. Pour some of
the sauce over it, serve the remainder of the sauce in a saucier.
If you are not afraid of an anachronism you can serve oven roasted potatoes
(with skin) with the goose. Otherwise you should serve bread.
Prepare the goose: A
fattened goose is not the same as a wild goose. This recipe is for a tame,
fattened goose. When the goose comes from the freezer, you have to take it out
of the freezer two days in advance of preparing it. Let it thaw in the
refrigerator. When you have forgotten to do this, you can thaw the goose more
quickly in a plastic bag, in a bucket full of cold water which you refresh now
and again.
In the cavity of the goose you find a little bag with neck and giblets of the
goose. These will be used to make the stock for the sauce. It is practically
impossible to remove the bag before the goose is fully thawed out. Once it is
removed, sprinkle the goose on the inside with salt. Wipe the cavity clean after
twenty minutes.
To roast a goose, set the oven on 200 grC / 390 F (conventional oven) or 180 grC
/ 350 F (convection oven). To calculate the roasting time you leave the goose in
the oven 15 minutes for every pound (450 gram), plus twenty minutes extra. When
your goose weighs 3 kilogram (6,6 pounds), it has to stay in the oven for about
two and a half hour.
Take the goose out of the oven, let it rest for ten minutes, coverd with
crinkled foil (shiny side inwards). Then cut the goose as you wish.
To keep the grease: Cut the tail grease off before roasting. Melt this
seperately, strain it, and keep it in a jar in the refrigerator.
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