Proceed as for truffled pullet, after taking the difference of size into account in order to increase the quantity of truffles and fat, as also the time limit.
[1962—ROAST GOSLING]
The Gosling, in order to be roasted, should just have reached its full growth. In England the bird is stuffed with Sage and Onions (No. [1944]), and it is always accompanied by Apple Sauce (No. [112]).
This roast must not stand waiting, and ought to be served very hot.
[1963—CANETON RÔTI (Roast Duckling)]
Aylesbury duckling, which is equal to the Nantes variety, is generally stuffed with Sage and Onions before being roasted.
Its most usual adjunct is Apple Sauce, which is sometimes replaced by melted, red-currant jelly or a Cranberry Sauce.
[1964—CANETON ROUENNAIS]
See the various recipes dealing with this bird (Nos. [1761] and [1762]).