Goose a la Chipolata

A whole goose can either be served as a releve or as a roast; the slices, legs and giblets as an entree. A goose is usually served at unceremonious dinners. Draw and singe a goose, clean it well and truss it as for an entree (No. 178); fill the inside with a sausage forcemeat (No. 68) into which mix a handful of bread-crumbs, several eggs and cooked fine herbs (No. 385); season highly. Line a braziere with bards of fat pork, cut up carrots and onions and a bunch of parsley garnished with chervil; lay the goose on top of these, surround it with bits of veal and moisten with Madeira wine, broth and white wine to half its height; boil, skim and simmer for three to four hours until properly cooked. Strain the stock, remove all its fat and reduce to half, then pour it into some brown sauce (No. 414) in the act of being reduced, adding more of the Madeira. Dress the goose and garnish around with clusters of small braised and glazed onions, blanched carrots cooked in stock (No. 194a), braised chestnuts fallen to a glaze, and mushroom heads cooked, turned and channeled (No. 118); cover over with a part of the sauce and serve the remainder in a sauce-boat.