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Goose in White Sauce

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.

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

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About the dish

From "Fjærfæ og vildt" (Poultry and game) in "Stor kokebok" (1914). Here the goose is boiled in stock and served cut up in a fine, egg-thickened white sauce with sherry and puff pastry points around it — a typically festive presentation from Erken's time.

How to make it

  1. 1

    Boil the goose

    Clean the goose and place it in boiling, salted water so it is well covered. Add the cleaned parsley root and celeriac. Let it boil until tender, about 1½–2 hours.

  2. 2

    Cut up

    Lift out the goose, rinse it with cold water and cut it into suitable pieces. Keep the pieces warm in a little of the stock.

  3. 3

    Make the sauce

    Melt the butter, stir in the flour and thin with the strained and skimmed stock. Bring it to a boil and let the sauce simmer for 5–10 minutes.

  4. 4

    Season and thicken

    Take the pot off the heat. Add the cayenne, sugar, lemon juice and sherry, and thicken the sauce with the egg yolks beaten with the cream. Season with salt to taste. The sauce must not boil after this; keep it warm in a water bath (in a larger pot with boiling water).

  5. 5

    Plating

    Place the cut-up goose on a flat platter, pour the sauce over it and arrange puff pastry points around it.

Changes from the original

Modern measures and names (wheat flour, dl of sherry, tablespoons of cream). The sauce is thickened with egg yolks off the boil, and the water bath is described in modern terms. Puff pastry points are listed as optional garnish made from ready-made puff pastry.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 296) → Modernised~78% of the text changedremovedadded
1 stk gås (ca. 3,5–4 kg, renset). 1 stk persillerot (renset). 1 skive sellerirot sellerirot. vann salt (til koking). salt. 80 gr. smør g smør. 40 gr. hvetemel g hvetemel. 1 knivsodd kajenne cayennepepper. 1 — sukker ½ — ¼ l. teskje sukker. 1,25 l kraft (av kokevannet, silt og skummet (1–1½ l)). 1 teskje sitronsaft ½ del. sherry sitronsaft. 1,5 dl sherry. 2 spiseskjeer fløte 2 å fløte. 3 eggeplommer. Gåsen rengjøres stk eggeplommer (2–3 stk). butterdeigsspisser (til pynt). Rens gåsen og behandles som ovenfor forklart, settes over varmen legg den i kokende, saltet vann, vann så meget at det står godt over, tilsettes den rensede over. Tilsett renset persillerot og selleri. Koker sellerirot. La den koke til gåsen den er mør, ca. 1½—2 timer. Tas op, overskyiles 1½–2 timer.. Ta gåsen opp, skyll den over med koldt vann, deles op kaldt vann og del den i passende stykker, som holdes stykker. Hold stykkene varme i noe litt av kraften. — Smøret smeltes, irøres melet, spes kraften.. Smelt smøret, rør inn melet og spe med den silte, silte og skummede kraft, gis kraften. Gi det et opkok; småkoker 5 å 10 minutter, tas oppkok og la sausen småkoke 5–10 minutter.. Ta gryten av varmen, tilsettes kajenne, varmen. Tilsett cayenne, sukker, sitronsaft, sherry sitronsaft og eggeplommene, sherry, og jevn sausen med eggeplommene vispet med fløten. Salt efter etter smak. Sausen holdes må ikke koke etter dette; hold den varm ved å settes op i vannbad (i en annen større gryte med kokende vann i. Den opskårne gås serveres vann).. Legg den oppskårne gåsen på flatt fat, hell sausen helles over; omkring legges butterdeigsspisser. over og legg butterdeigsspisser rundt.

Note on Modernised

Moderne mål og navn (hvetemel, dl sherry, spiseskjeer fløte). Sausen jevnes med eggeplommer utenfor kokepunktet, og vannbadet er beskrevet med moderne uttrykk. Butterdeigsspisser er oppført som valgfri pynt av ferdig butterdeig.

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Frequently asked questions

How long should the goose boil?
The goose is placed in boiling, salted water that covers it well, and boils until tender — about 1½–2 hours. Allow around 3 hours in total with the sauce and cutting up.
What gives flavor to the stock?
Cleaned parsley root and a slice of celeriac are boiled with the goose. The stock is strained and skimmed before it is used for the sauce.
How is the white sauce made?
80 g of butter is melted, 40 g of wheat flour is stirred in, and it is thinned with 1–1½ l of strained, skimmed stock. The sauce is brought to a boil and simmers for 5–10 minutes, taken off the heat and combined with cayenne, sugar, lemon juice, sherry, cream and 2–3 egg yolks. The sauce must not boil after the egg yolks are in.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 264. It is intended for 8 servings.

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