Goose a la Chipolata

Oie a la Chipolata

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Fine, Young Goose
  • ½ Pound of Chaurice
  • A Can of Mushrooms
  • A Dozen Large Chestnuts, Nicely Roasted and Skinned
  • A Sprig Each of Thyme and Bay Leaf
  • 3 Sprigs of Parsley
  • The Juice of 2 Lemons
  • 4 or 5 Bits of Lemon Peel
  • 2 Onions
  • A Pint of Boiling Water
  • ½ Tablespoonful of Lard, or Butter
  • A Spoonful of Flour


Place the lard or butter in the stewpot, and when it melts add the onions, which have been nicely sliced. As they brown add the Goose, which has been cleaned, singed and nicely cut at the joints into pieces, and well rubbed with salt and pepper and the sausage, which must be cut in halves. Let simmer for about ten minutes, until every portion is slightly browned, and then add the minced herbs and garlic. After three minutes, add the spoonful of flour, mixing well, and let it all simmer for ten minutes longer, then pour in the can of mushrooms and their water, and add immediately the chestnuts. Let the Goose cook till tender and serve hot.