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Goose à l'italienne

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 264 (falt i det fri)

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About the dish

From the chapter "Fjærfæ og vildt" (Poultry and game) in Henriette Schønberg Erken's "Stor kokebok" (1914). The page is set in two columns with narrow ingredient columns alongside the method, so the OCR mixes up the order. The ingredient list of onion and French bread has here been linked to the method describing oven-baked onion and bread stuffing, which appears in the same column area.

How to make it

  1. 1

    Bake the onion

    Clean the onion and place it in a small pan with a lid. Bake it tender in the oven. Once the onion is cooked and cooled, pull it apart and chop it.

  2. 2

    Make the filling

    Soak the white bread in milk, squeeze it well and mix it with the chopped onion. Season with salt and pepper.

  3. 3

    Prepare the goose

    Clean the goose, dry it well and rub it inside and out with onion, pepper and salt.

  4. 4

    Stuff and sew

    Fill the goose with the onion-and-bread stuffing, sew it up in the usual way and truss it.

  5. 5

    Roast

    Roast the goose in a hot oven (about 200 °C (390 °F)) until it is tender and cooked through, about 2 to 2½ hours. Baste with the pan juices along the way.

  6. 6

    Apple purée

    Peel and chop the apples, boil them covered in an enameled pot with sugar and water. Just before serving, whisk the purée well with a wire whisk.

  7. 7

    Plating

    Carve the goose, pour the sauce (pan juices) over it and serve the apple purée alongside.

Changes from the original

The ingredients have been listed in modern measures and names (French bread → white loaf, grams/deciliters). The amount of milk for soaking is estimated, and the apple purée has been separated out as its own ingredients as given in the original text. The method has been divided into numbered steps and "hot oven" is given as 200 °C (390 °F).

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 295) → Modernised~81% of the text changedremovedadded
Løken renses 1 stk gås (ca. 3,5–4 kg, renset). 200 g løk. 300 g loff (franskbrød). 2 dl melk (til utbløting av brødet). salt. pepper. 500 g epler (til eplepuré). 30 g sukker (til eplepuré). 2 spiseskjeer vann (til eplepuré). Rens løken og kokes i ovnen legg den i en liten panne med lokk. Når Stek den møre i stekeovnen. Når løken er kokt og kald, avkjølt, plukkes den over, hakkes fra hverandre og blandes med brødet, som er utbløtt hakkes.. Bløt loffen i melk melk, klem den godt av og trykket av. Gåsen renses bland den med den hakkede løken. Smak til med salt og stekes som ovenfor forklart, tørkes pepper.. Rens gåsen, tørk den godt og inngnis gni den inn både inn- og utvendig med løk, pepper og salt. Fylles salt.. Fyll gåsen med løk løk- og brøddeigen; syes op brødfyllet, sy den sammen på vanlig vis og stekes bind den opp.. Stek gåsen i het ovn. Ved anretningen helles sausen over, varm ovn (ca. 200 °C) til den er mør og eplepuré serveres til. % kg. epler skrelles gjennomstekt, ca. 2–2½ time. Øs over med sjyen underveis.. Skrell og hakkes, kokes hakk eplene, kok dem under lokk i emaljert gryte med 30 gr. sukker og 2 spiseskjeer vann; koker under lokk. Like vann. Rett før anretningen serveringen vispes puréen godt med ståltrådvisp. stålvisp.. Skjær opp gåsen, hell sausen (stekesjyen) over og server eplepuré til.

Note on Modernised

Ingrediensene er ført opp i moderne mål og navn (franskbrød → loff, gram/desiliter). Mengden melk til utbløting er anslått, og eplepuréen er skilt ut som egne ingredienser slik den er oppgitt i originalteksten. Fremgangsmåten er delt i nummererte trinn og «het ovn» er angitt som 200 °C.

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Frequently asked questions

What is the filling made of?
The filling is 200 g of onion, first cooked tender in the oven in a small pan with a lid, then chopped and mixed with 300 g of French bread soaked in milk and squeezed out. The goose is rubbed inside and out with onion, pepper and salt before it is stuffed and sewn up.
How long does the dish take?
Allow about 3.5 hours in all (210 minutes) for 8 servings, including pre-cooking the onion and roasting the goose in a hot oven.
What is served alongside?
The sauce is poured over at plating, and apple purée is served alongside: ½ kg of apples are peeled, chopped and boiled covered in an enameled pot with 30 g sugar and 2 tablespoons of water. Just before serving, the purée is whisked well with a wire whisk.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 264.

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