In mid-winter the goose is delicious in its heyday. The rich meat of the best highlights from acid and both sweet taste of fruit, as in this German plate, where the goose accompanied by apples, plums and sweet and sour red cabbage.
a goose 5-6 pounds, together with the filling
1 bouquet of aromatic herbs: parsley, bay leaf, thyme
2 tsp. soup 125 g. butter
450 g. 14 cup. maitre. chopped onions
3 wide celery stalks – celery (with the leaves of) chopped
450 g. / 3 cup. maitre. apples for cooking, cut into thin slices
1 kilogram / 4 cup. maitre. (not too cluttered) boiled and mashed potatoes
zest of one lemon
225 g. 11 cup. maitre. gently, prunes, chopped
1 tsp. teaspoon ground mace or nutmeg
salt, pepper
1-2 tsp. soup /15-30 ml flour
Clean the goose and rub inside and out with salt. Add the giblets in a pan of water, along with the bouquet of aromatic herbs and simmer for 11/2 – 2 hours, until they become broth. To prepare the filling, Melt butter in' a wide pan and saute slightly onions, celery-celery, zest of lemon and chopped prunes. Sprinkle with nutmeg, salt and pepper. When the mixture was cooled, loose fill goose. Then pierce the skin several times with' a pointed fork or an iron skewer and place on the rack, p' a pan, without the uncovered. Put the pan in a preheated, at 230 ° C, oven. After 10 minutes lower the temperature to 180 ° C and bake the goose other 15 minutes each 450 g. Weight, including filling. Try if it is cooked, Boring in the thickest part, the leg, near the body, watching the juices that come out not even have blood trail.
After the goose is cooked, prepare a sauce with the cooking juices, emptying all the fat from the pan, except 2 tablespoons and, after you add the flour, stir well. Mix broth and giblets, heat until the sauce thickens and season to taste
