Goose

Steam-cooked goose from Erken's Big Cookbook (1914): goose braised 2–3 hours in stock with onion, pork and root vegetables, served with browned roots.

Galantine of goose from Erken's Big Cookbook: boned goose filled with forcemeat, tongue, olives and truffle, simmered, pressed cold, served with aspic.

Goose à l'italienne from Erken's Big Cookbook (1914): goose stuffed with baked onion and milk-soaked bread, roasted hot, served with whipped apple purée.

Goose in aspic from Erken's Big Cookbook: goose boiled tender with onion and spices, set in a mold under gelatin-set stock and served turned out.

Goose in white sauce from Erken's Big Cookbook (1914): goose boiled tender with root vegetables, served with a stock sauce with egg yolks and cream.

Boiled goose with tomato sauce from Erken's Big Cookbook (1914): goose stuffed with apples and prunes, in a sauce of stock, tomato and Madeira.

Brined goose (oie salée) from Erken's Big Cookbook (1914): cured two days in brine, simmered and served sliced with horseradish sauce and green peas.

Cured goose (oie salée) from Erken's Big Cookbook: goose rubbed with salt, sugar and saltpeter, simmered gently 2–2½ hours, served with buttered noodles.

Roast goose with olives from Erken's Big Cookbook (1914): a short variant, goose stuffed with boiled olives and roasted like ordinary roast goose.