Goose a la Royer

Prepare the same as for the chipolata (No. 1945) and after the stock has been strained, skimmed and reduced to a half-glaze, add to it the juice of one orange, some currant jelly and finely shredded cooked orange peel, pour a part of this sauce over the goose, and garnish around with sour apple tartlets (No. 3327); serve the rest of the sauce separately.