3448 Oie à la Mode de Vise

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 4 egg yolks; pass through a fine strainer and bring back to its normal consistency with cream. Finish the sauce with a heaped spoonful of garlic cooked in milk and made into a puree.

Add the drained and dried pieces of goose to the sauce and serve arranged in a timbale or deep dish.