Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Boiled Goose with Tomato Sauce

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 265 (falt i det fri)

Be the first to rate

About the dish

From the chapter "Poultry and Game" in Henriette Schønberg Erken's "Stor kokebok" (1914). One of several ways to prepare a whole goose – here the bird is boiled tender and served in a rich sauce flavored with Madeira and tomato, garnished with Brussels sprouts and cauliflower. The recipe shows how Erken used the goose stock as the base for the sauce.

How to make it

  1. 1

    Prepare the goose

    Clean and ready the goose as explained for whole goose. Stuff it with apple wedges and prunes.

  2. 2

    Boil the goose

    Put the goose in a large pot and pour over boiling water so it just barely covers the bird. Bring to a boil, salt, and skim well.

  3. 3

    Simmer until tender

    Let the goose simmer, covered, for 2–3 hours, until the meat is tender.

  4. 4

    Carve

    Take up the goose, cut it into neat pieces, and keep them warm in a little of the stock.

  5. 5

    Make the sauce

    Stir together butter and flour, thin with warm goose stock, and let the sauce simmer for 5 minutes. Add tomato purée, Madeira, salt, and Maggi seasoning to taste.

  6. 6

    Thicken

    The sauce should be piping hot; thicken it with the egg yolk just before serving, without letting it boil afterward.

  7. 7

    Arrangement

    Dip the goose pieces one by one in the sauce and arrange them on a warm platter – set the platter over a pot of boiling water while you arrange. Garnish with boiled Brussels sprouts and small cauliflower florets alternately around the meat.

Changes from the original

Amounts have been converted to modern units (deciliters, grams). "Maggikrydderi" is kept as an optional flavoring. Old fractional figures that the OCR rendered unclearly are interpreted to the nearest reasonable measure (1½ l stock, 1½ dl tomato purée, 1¼ dl Madeira). The method is divided into numbered steps.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 265) → 1949 (korrekturlest, s. 296)~49% av teksten endretfjernetlagt til
1 gaas 1½ gås ¾ kg. epler 200 gr. svisker salt 90 gr. smør 100 gr. hvetemel 1½ ½ l. gaasekraft maggikrydderi 1½ gåsekraft ½ del. tomatpuré salt 1¼ del. madeira 1 eggeblomme. Gaasen eggeplomme. Gåsen rengjøres som før forklaret (se side 260). Gaasen fyldes forklart. Gåsen fylles med epler og svisker, lægges legges i gryte og paaheldes påhelles kokende vand, saa vann, så det netop staar nettop står over gaasen; gåsen; kokes op, saltes, skummes; smaakoker, småkoker til gaasen gåsen er mør, 2—3 timer. Gaasen Gåsen skjæres op i pene stykker, som holdes varme i litt av kraften. Smør og mel røres sammen, spædes spes med kraften, smaakoker småkoker i 5 minutter, tilsættes tilsettes tomatpuréen, vinen, vinen og salt efter smak samt maggikrydderi. smak. Sausen, som maa må være rykende varm, jevnes før anretningen med eggeblommen. Gaasestykkerne eggeplommen. Gåsestykkene dyppes et ett efter et ett i sausen og anrettes paa på varmt fat; under oplægningen maa oplegningen må fatet staa stå over en kokende vandgryte. Paa vanngryte. På fatet lægges rosenkaal legges rosenkål og smaa blomkaalhoder små blomkålhoder vekselvis omkring gaasestykkerne. gåsestykkene.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the goose boil?
The goose simmers 2–3 hours, until tender. Figure on around 3.5 hours total with preparation and sauce.
What is the goose stuffed with?
With 1½ kg apples and 200 g prunes. The goose is then put in a pot with boiling water so it just barely covers, brought to a boil, salted, and skimmed.
How is the tomato sauce made?
90 g butter and 100 g wheat flour are stirred together and thinned with 1½ l goose stock. It simmers 5 minutes before 1½ dl tomato purée, 1¼ dl Madeira, salt, and Maggi seasoning are added. The sauce is thickened with one egg yolk just before serving, and must be piping hot.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 265. Cleaning the goose is explained on page 260 of the same book.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!