Chapter XVI · Poultry (Volaille) · No. 1722b
1722b—Oison à l’Allemande
Completely bone the gosling’s breast; season it inside, and stuff it with quartered, peeled and cored apples, half-cooked in butter.
Sew up the openings, and braise gently, basting with fat the while.
When the gosling is cooked, dish it and surround it with peeled apples, cored by means of the tube-cutter, cooked in butter, and garnished with red-currant jelly. Drain away three-quarters of the grease; swill the braising-pan with the required quantity of good gravy for roasts; strain this gravy, and serve it separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1722b, p. 546. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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