Chapter XVII · Roasts and Salads · No. 1962
Built upon: No. 1944Sage and Onions Stuffing (for Turkeys, Ducks and Geese)No. 112Apple Sauce
1962—Roast Gosling
The Gosling, in order to be roasted, should just have reached its full growth. In England the bird is stuffed with Sage and Onions (No. 1944, Sage and Onions Stuffing (for Turkeys, Ducks and Geese)), and it is always accompanied by Apple Sauce (No. 112, Apple Sauce).
This roast must not stand waiting, and ought to be served very hot.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1962, p. 611. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →