Trussed goose

Yield: 1 servings

Measure Ingredient
\N \N WILD GEESE

White-Fronted Goose. Though occasionally met with on the Atlantic Coast and not uncommon in the Mississippi Valley, the white-fronted goose is essentially a bird of the West, and is particularly abundant in the Pacific Coast States. This is one of the geese which used to visit the wheat fields of California in such numbers as to threaten the crop, and which men were hired to kill and frighten away. The flocks of former days are now represented by comparatively small numbers, so the truly toothsome flesh of the bird is not enjoyed by as many gourmets today as in the past.

The nests of these geese are built on the grassy borders of ponds where the young can be quickly led into the seemingly protecting water. They feed on heath berries, hence their delicious flavor.

Geese are strong of wing and of adventurous spirit, and to most of the tribe a migration of a thousand miles or so is a trifling matter.

Blue Goose. Also called Emperor Goose, this bird has a white head and neck, is much darker than the White-Front, and has pale bluish wings.

Like its relatives, this species is a strict vegetarian and is particularly fond of the tender shoots of grass and of grain. It is a fine morsel and greatly esteemed by the gourmet.

When young and plump, a wild goose may be prepared in the fresh state.

If old it should be allowed to hang for at least four days, when it may be roasted or still better, cooked a l'estouffade (that is, cooked like a smothered fowl).

Delicious entrees may be made when the bird is roasted and then cooled; the fillets are removed and may be prepared with different sauces, such as orange, anchovy, caper, bigarrade, currant jelly, etc. Wild, goose seems to be predestined for salmi, as in fact are most of the game birds, except, of course, wild turkey. Most cooking methods applied to the domestic goose may also be used for the wild bird. Shared by: Paul MacGregor, Nov/95.

Submitted By SHARON STEVENS On 12-12-95

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