Select a goose which has not yet begun to lay eggs and poach it in White Bouillon together with its giblets and 2 heads of garlic.
When cooked, cut it into portions, arrange in a shallow pan, sprinkle well with goose fat and leave to steep until required for service.
Make a thick Veloute with the cooking liquid from the goose and equal amounts of goose fat and flour; allow to simmer gently, skimming as necessary for 1 hour then thicken it with
Add the drained and dried pieces of goose to the sauce and serve arranged in a timbale or deep dish.
© 1903 All rights reserved. Published by Taylor and Francis.