Gås

Steam-cooked (braised) goose from Erken 1914: a braise of browned onion, pork, peppercorns, carrots, celery root, and veal stock is boiled 2 hours and strained; the goose is steam-cooked in the braise 2–3 hours until tender and served hot in the stock with browned root vegetables or sauce à la Toulouse.

Galantine of goose: the goose is boned out so the meat stays attached to the skin, layered with 1 kg veal/pork forcemeat seasoned with white wine and meat glaze, with strips of ox tongue, olives, truffle and cucumber. The roll is sewn shut, tied in a cloth and simmered 1–1½ hours in 1½ l meat stock, pressed cold, and the stock is clarified and set with 12 sheets of gelatin into aspic. Sliced and garnished with aspic, salad and hard-boiled eggs.

Erken's goose à l'italienne from 1914: goose stuffed with oven-baked chopped onion mixed with milk-soaked white bread, rubbed with onion, salt and pepper, roasted in a hot oven and served with pan juices and whipped apple purée.

Goose in aspic from Erken's Stor kokebok: the goose is boiled tender in 2 liters of water with onion, peppercorns and bay leaf, cut up and placed in molds. The stock is reduced, 8 sheets of gelatin are added, it is strained, degreased and seasoned with lemon juice and vinegar before being poured over the meat to set. Served turned out with salad.

Goose in white sauce from Erken 1914: the goose is boiled tender in salted water with parsley root and celeriac, cut up and served on a platter with a butter-thickened stock sauce seasoned with cayenne, sugar, lemon juice and sherry and thickened with egg yolks and cream, garnished with puff pastry points.

Erken's recipe for a whole boiled goose stuffed with apples and prunes, served carved in a thickened sauce of goose stock, tomato purée, and Madeira, garnished with Brussels sprouts and cauliflower.

A whole goose lightly cured in a strong brine with saltpeter for two days, then simmered tender in salted water and served sliced with frozen horseradish sauce and green peas.

Erken's cured goose: a whole goose rubbed with salt, sugar, and saltpeter the day before, then gently simmered 2-2 1/2 hours in lightly salted water and served with buttered noodles and horseradish cream sauce. The stock is used for soup.

A short variant of roast goose from Erken 1914: the goose is stuffed with olives that have first been given a quick boil in water, and otherwise roasted as ordinary roast goose.