How long does the dish take?

Allow around 7 hours in all (420 minutes). The goose is boiled tender in 2 liters of water with spices, the stock is boiled a further half hour after the gelatin is dissolved, and then the aspic must set in the molds.

How is the stock seasoned?

1 onion, 5 peppercorns, 1 bay leaf and salt. Finally, 1 tablespoon of vinegar and lemon juice are added to the strained stock before it is poured over the meat.

How much gelatin is needed, and how does the aspic turn out clear?

8 sheets of gelatin are dissolved in the stock. Skim well during boiling, strain the stock and carefully skim off all the fat — otherwise the aspic will be cloudy and greasy.

How is goose in aspic served?

The meat pieces are placed in one large or several small dishes/molds with the stock over them. At plating, the molds are turned out onto a flat platter and garnished with salad and lemon. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 266, and makes 8 servings.

Goose in Aspic

Name: Goose in Aspic
Prep time: 1 h
Cook time: 6 h
Total time: 7 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 pcs goose (cleaned); 1 pcs onion; 5 pcs peppercorns; 1 pcs bay leaf; 8 sheets gelatin (about 16 g, softened in cold water); 1 tbsp vinegar; 1 tbsp lemon juice; 2 tsp salt (to taste); 2 l water; salad and lemon (for garnish)

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 and lemon.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 266 (falt i det fri)

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About the dish

Cold poultry in aspic was a natural part of the bourgeois cold table around 1914. The goose is boiled tender with onion and spices, the meat is placed in molds and covered with the degreased, lemon-flavored stock that sets into a clear aspic. Erken uses sheet gelatin, which was a standard household product at the time.

How to make it

1
Boil the goose
Clean the goose and place it in boiling water together with the onion, peppercorns, bay leaf and salt. Boil until the goose is tender, skimming well along the way.
2
Cut up the meat
Lift out the goose, cut it up and place the pieces in a large platter or in several small molds.
3
Reduce and strain the stock
Let the stock continue to boil for half an hour. Soften the gelatin in cold water, squeeze it out and dissolve it in the hot stock. Strain the stock and carefully skim off all the fat.
4
Season and pour over
Stir the lemon juice and vinegar into the stock, season with salt, and pour it over the meat. Set in a cold place until the aspic is completely firm, preferably overnight.
5
Plating
Turn the molds out onto a flat platter and garnish with fine salad and lemon slices.

Changes from the original

Quantities are given in modern units, and the sheet gelatin is given with an approximate weight (8 sheets ≈ 16 g). It has been specified that the gelatin should be softened in cold water before being dissolved in the hot stock, and that the dish must set in a cold place for several hours.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 266) → 1949 (korrekturlest, s. 297)~49% av teksten endretfjernetlagt til

1 ~~gaas~~ gås 1 løk 5 pepperkorn 1 laurbærblad 8 plater gelatin 1 ~~spiseske~~ spiseskje eddik ~~1 — citronsaft~~ 1—sitronsaft salt 2 l. ~~vand. Gaasen uttages~~ vann. Gåsen uttas og ~~rengjøres (se side 260), sættes~~ rengjøres, settes over ~~ilden~~ varmen i det kokende ~~vand, tilsat krydderierne; koker,~~ vann, tilsatt krydderiene; koker til ~~gaasen~~ gåsen er mør. Skum godt. ~~Gaasen tages~~ Gåsen tas op, deles op, og ~~stykkerne lægges~~ stykkene legges i et større eller flere ~~smaa~~ små fat eller former. Gelatinen opløses i ~~kraften,~~ 1 l. kraft, som koker videre ½ time, siles. Alt fett skummes nøie av, ~~citronsaft~~ sitronsaft og eddik ~~haves~~ has i kraften. Denne ~~heldes~~ helles over kjøttet. Ved anretningen ~~hvælves formerne paa~~ hvelves formene på flatt fat; pyntes med salat og ~~citron.~~ sitron. Tillages dagen forut.

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Frequently asked questions

How long does the dish take?: Allow around 7 hours in all (420 minutes). The goose is boiled tender in 2 liters of water with spices, the stock is boiled a further half hour after the gelatin is dissolved, and then the aspic must set in the molds.
How is the stock seasoned?: 1 onion, 5 peppercorns, 1 bay leaf and salt. Finally, 1 tablespoon of vinegar and lemon juice are added to the strained stock before it is poured over the meat.
How much gelatin is needed, and how does the aspic turn out clear?: 8 sheets of gelatin are dissolved in the stock. Skim well during boiling, strain the stock and carefully skim off all the fat — otherwise the aspic will be cloudy and greasy.
How is goose in aspic served?: The meat pieces are placed in one large or several small dishes/molds with the stock over them. At plating, the molds are turned out onto a flat platter and garnished with salad and lemon. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 266, and makes 8 servings.

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