Goose with Sour Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 tender young goose
  • 2 Spanish onions, sliced
  • 4 large carrots, sliced
  • bouquet garni (2 stalks celery, thyme, parsley)
  • 8 peppercorns
  • coarse salt
  • 4 tablespoons butter
  • 2 tablespoons olive oil


Poach goose. Cut it into serving portions and sauté pieces until lightly browned as in recipe for Garlic Goose.

Sour Sauce

Wash and clean sorrel carefully; stew in 4 tablespoons each butter and stock until tender. Drain, reserving sorrel liquor. Cook gooseberries in a little water with sugar to taste until tender. Drain. Purée sorrel and gooseberries, and combine in a saucepan with remaining butter, dry white wine and ¼ pint sorrel liquor. Bring to a boil; reduce heat and simmer for 15 to 20 minutes. Season to taste with salt, freshly ground black pepper and sugar. Sauce should be tart.

To serve: place sautéed goose pieces on a heated serving dish. Garnish with sprigs of watercress and serve with Sour Sauce.