(Recipe #3, pages 118 – 119)
Finely mince 1 pound of veal, ½ pound of pork fat, and half a goose liver; add a slice of white bread soaked in white wine, ¼ pound of anchovies, 1–2 ounces of capers, the peel of a lemon, a handful of shallots sautéed in butter, truffles, cloves, thyme, and basil, all finely minced and well mixed. Prepare a mold as in the preceding recipe and spread the dough in it; place half the forcemeat on the dough, followed by 1½ sliced goose livers, truffles, and the rest of the forcemeat. Seal the pâté and bake it as in the preceding recipe.
Translated by David Green.
(Recipe #2, page 118)
This recipe requires 2 goose livers, which must be washed with milk; no water must touch them.
Finely chop together 3 pounds of veal from which all traces of skin have been removed, a handful of shallots, the yellow peel of 4 lemons, 10 to 12 freshened anchovies, and a handful of capers. Add a handful of whole capers, a handful of fine white breadcrumbs, ground spices, and enough good white wine to produce a smooth dough. Continue reading
(Recipe #153, page 115)
If one has prepared the goose for roasting as in I, then stuff with an apple cut in four pieces. This can be mixed with raisins or currants or with dried and blanched plums. In some regions, the goose is stuffed with cooked chestnuts or with small potatoes and a little salt, or with forcemeat.
Then sew the goose shut and place it in the roasting pan. Salt it, add a little water, and cover tightly. Let cook until almost done. Then uncover and roast, basting often, occasionally adding a little boiling water to the pot.
The goose must roast until it is crispy, golden brown, but not too brown. The gravy should also have a light brown color.
To serve, remove the strings. Prepare the gravy as for a turkey.
Cooking time is 2-1/2 – 3 hours.
(Recipe #142, page 112)
Nesting pigeons are best. They should be killed a day or two before being roasted but must not be exposed to the air after being plucked. If you like, they may be stuffed with the forcemeat in section I, no. 10. Continue reading
(Recipe #57, page 64)
Cook the sauerkraut well with fat as described above. Scale the pike thoroughly, gut it, remove the head, and clamp the liver between the jaws. Place over heat with some butter, peppercorns, a few cloves and bay leaves, along with salt and enough boiling water to cover. When the head is half done, place it on a platter, cook the rest until soft, and carefully remove the bones. Continue reading
(Recipe #35, page 59)
Make a forcemeat consisting of 8 ounces of finely chopped pork, 2-½ ounces of butter, 3–4 ounces of white bread without crusts squeezed in cold water, 2 eggs, salt, mace, and lemon peel. Take large leaves of white cabbage, soften them somewhat by blanching, and remove the veins. Place the leaves on a cutting board or flat platter, each overlapping half the previous leaf, spread them with a layer of forcemeat as thick as a straw, bring the ends together and roll the whole package together in the shape of a sausage and wrap with twine. Cook it about 1 hour in meat stock, butter, and mace.
After removing the twine, briefly boil down the cooking liquid and thicken it with potato flour to make gravy. Some add a bit of sugar to the gravy.
Translated by David Green.