L’Oie De Vise

Goose, as Prepared at Vise

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 goose
  • 2 or 3 onions
  • 2 or 3 carrots
  • 12 cloves of garlic
  • pints of milk
  • 6 yolks of eggs
  • 4 rusks
  • ½ pint of cream, mixed herbs
  • 2 or 3 cloves, salt and peppercorns.


Put the goose in a large saucepan with the giblets, cover with slightly salted warm water, bring to the boil and skim. Then add the sliced onions and carrots, the herbs, cloves and peppercorns. Simmer till the goose is tender. Remove from the saucepan and carve it. Put a little goose fat in a frying pan and lightly brown the pieces of goose in this. Cover with the following sauce: Put the milk in a saucepan with the garlic, which should be skinned, and simmer till the garlic is quite tender. Remove the garlic from the milk. Add 4 rusks, broken up, stir and when quite dissolved, strain the sauce. Mix the yolks of eggs, well beaten with the cream, and a few tablespoons of the hot milk. Then add the egg mixture to the milk and stir for a few minutes over a slow fire. Pour this over the goose and garnish with the cloves of garlic.