Oie Rôtie Sauce de l’Oseille et aux Pommes

One Christmas a few years ago, when I found an unseasonably good crop of young leaves on my sorrel plants, I made a sauce for the roast goose and I was really pleased with the combination of a sharp lemony sauce with the rich meat. I had to smile to myself, though, when I recently discovered an old dish from the Perigord for goose with a sorrel sauce. Cooks, it seems, re-invent the wheel – in a culinary sense – all the time.