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.