Oie farcie aux marrons

Name: Oie farcie aux marrons (Goose Stuffed with Chestnuts)
Yield: Serves 3
Cuisine: France
Ingredients: Salt and pepper; Salt and pepper; 1 carrot; 5 fl oz (150 ml) white wine; Dash of Cognac; 7 oz (200 g) fresh breadcrumbs; 4 oz (125 g) bacon; 10 fl oz (300 ml) milk; 10 oz (300 g) veal and pork, minced; 10 oz (300 g) veal and pork, minced; Few sprigs parsley; 2 lb (1 kg) cooked chestnuts; 3 onions; 1 × 6 lb (3 kg) young goose, liver reserved and chopped; 1 × 6 lb (3 kg) young goose, liver reserved and chopped; Butter; 1 bouquet garni; 10 fl oz (300 ml) chicken stock

Goose Stuffed with Chestnuts

Preparation info

Serves
3

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Goose is probably my favourite fowl and Christmas for me is absolutely wasted if I don’t have a lovely little goose stuffed with chestnuts. For this dish you can use the chestnuts we’ve preserved if you’ve seen the recipe. Anyway, you need a goose, a nice young one, not too fat.

Ingredients

3 onions
1 × 6 lb (3 kg) young goose, liver reserved and cho

Europe
France
Main course
Christmas
Mediterranean

Method

Chop 2 of the onions very finely and fry with the goose liver in butter. Add the minced meat, parsley, 10 oz (300g) crushed chestnuts, Cognac, breadcrumbs and bacon. Cover with the milk and mix with