3439 Oie à l’Anglaise

Roast Goose, English Style

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare the following stuffing: bake 1 kg (24 lb) unpeeled onions until soft, peel them when cold, then chop them and add to the same amount of soaked and squeezed breadcrumbs together with 50 g (2 oz) fresh or dried chopped sage, 10 g ( oz) salt and a pinch of pepper and nutmeg.

Stuff the goose, truss it and roast in the oven or on a spit. Arrange the goose on a dish and surround with a gravy made from the roasting juices and left slightly fatty.

Serve accompanied with a sauceboat of slightly sweetened Apple Sauce.