[546]
][1722a—DINDONNEAU FROID]
All the recipes given for cold pullets may be applied to this bird.
Goose (Oie)
The principal value of the goose from the culinary point of view lies in the fact that it supplies the best, most delicate and firmest foie gras.
Apart from this property, the preciousness of which is truly inestimable, goose is really only served at bourgeois or family tables.
[1722b—OISON A L’ALLEMANDE]
Completely bone the gosling’s breast; season it inside, and stuff it with quartered, peeled and cored apples, half-cooked in butter.
Sew up the openings, and braise gently, basting with fat the while.
When the gosling is cooked, dish it and surround it with peeled apples, cored by means of the tube-cutter, cooked in butter, and garnished with red-currant jelly. Drain away three-quarters of the grease; swill the braising-pan with the required quantity of good gravy for roasts; strain this gravy, and serve it separately.