Gousse Farshirovani Kacheu

Goose Stuffed with Kascha

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • A goose
  • 1 breakfast cupful of cooked kascha
  • ½ lb. of dry mushrooms
  • 1 or 2 carrots
  • 1 onion
  • 1 leek
  • 1 stick of celery, salt and pepper, parsley and dill.


The goose should be boned. Put the bones in a saucepan, cover with cold water, bring to the boil and skim. Then add the sliced vegetables and the mushrooms. Season with salt’and peppercorns, parsley and dill. Simmer gently for about 1 hour and strain the stock. Chop the mushrooms, mix with the kascha, and stuff the goose with the mixture. Roast the bird, basting with a little of the strained stock and serving this as the sauce.