Goose a la Thieblin—Roasted

Pick out a fine goose, draw, singe and clean it thoroughly, then truss it for roasting. Boil fifty peeled chestnuts in some stock (No 194a) with a few shredded celery stalks, adding only sufficient of the moisture just to allow them to cook, and when done, drain. Put two pounds of pork forcemeat in a sautoir over a brisk fire, cook, stir occasionally and season with salt, mignonette, nutmeg, chopped parsley, a handful of bread-crumbs and two whole eggs, add the chestnuts and use this dressing to fill the insides of the goose, wrap it up in several sheets of buttered paper and roast it for two and a half hours, basting it over frequently. Twenty-five minutes before serving, unwrap the goose and return it to the spit in order to have it acquire a fine color, dress and serve with Zuchette sauce (No. 564). Garnish around the goose with croustades filled with gooseberries preparing them in the following way: Have two pounds of gooseberries, cut off the tops and stalks, blanch for two minutes, then drain. Cook in a saucepan a quarter of a pound of sugar to small crack, add the gooseberries, toss them gently, then cool off, stir in as much whipped cream as there are gooseberries, having it unsweetened and well drained; serve a sauce-boat of gravy (No. 404) at the same time.