Chapter XVI · Poultry (Volaille) · No. 1725
Built upon: No. 2252Riz au GrasNo. 138Horse-radish Sauce
1725—Oison au Raifort
Braise the gosling.
Dish it and surround it, either with noodles with butter, or rice au gras (No. 2252, Riz au Gras). Besprinkle the garnish with the reduced braising-liquor, and serve a horse-radish sauce with cream (No. 138, Horse-radish Sauce), separately.
N.B.—Besides these various recipes, goslings may also be prepared like young turkeys, i.e., with chestnuts, à la Chipolata, en Daube; or with turnips, peas, and “en Salmis,” like Duck.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1725, p. 547. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →