Yield: 6 servings
|1 \N||Old goose|
|1 cup||Soft bread crumbs|
|\N \N||Salt and black pepper|
|1 \N||Or 2 leaves each of sage, thyme and marjoram|
|½ cup||Celery, parboiled and chopped fine|
|1 \N||Goose liver|
|\N \N||White wiue|
|1 cup||Chopped ham|
|\N \N||Carrots, celery, onion|
|1 cup||Chicken stock|
Combine all ingredients except the liver, wine, and the goose itself.
Crush the liver with a fork, discarding all connective tissue, then add it to the stuffing and blend thoroughly, moistening with white wine to the consistency of any ordinary stuffing. Fill the body cavity of the bird which has been cleaned and singed with the mixture. Skewer or sew the vent, and truss.
Place in a braising kettle the raw ham, then the braising vegetables (carrots, celery, onion, etc.). Set the stuffed bird over these and pour over it a cup of good chicken or game stock to which the gin has been added. Cover closely and cook in a hot oven (400 o F.) about 1½ hours without disturbing. Lift out the bird, place on a hot platter, brush over with melted fumet (which see) and keep hot.
Remove any excess fat from the braising kettle. Place over a hot fire and sprinkle in a scant tablespoon of flour. Bring to a rapid boil, stirring constantly. Add ½ cup of white wine, again bring to boiling point and strain through a fine sieve, pressing a little to extract all liquid from the vegetables. Add additional seasoning if necessary. Serve with the goose, accompanying this with plain boiled rice or wild rice and garnishing the serving platter with apple rings.
Shared by: Paul MacGregor, Nov/95.