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Roast Goose with Chestnuts (oie farcie aux marrons)

French-inspired roast goose stuffed with peeled and blanched chestnuts, rubbed with salt and pepper, sewn up, and roasted in the oven. Served carved but reassembled whole, garnished with roasted potatoes, chestnuts, and Brussels sprouts, with reduced pan juices and ¼ liter of espagnole sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 263 (falt i det fri)

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About the dish

A French-inspired festive dish from the goose chapter. Erken refers to the basic roast goose recipe on the preceding page, where the bird is trussed, roasted in the oven, and basted regularly. Chestnut stuffing and espagnole sauce (brown base sauce with Madeira/wine) belonged to the finer bourgeois kitchen around 1914.

How to make it

  1. 1

    Prepare the goose

    Clean and dress the goose as for ordinary roast goose. Dry it well and rub it with salt and pepper both inside and out.

  2. 2

    Clean the chestnuts

    Cut a cross in the chestnuts and remove the hard outer shell. Then blanch them in boiling water long enough that the thin inner skin can easily be rubbed off.

  3. 3

    Stuff and truss

    Stuff the goose with the chestnuts, sew up the opening, and truss the bird so it holds its shape.

  4. 4

    Roast the goose

    Roast the goose in the oven at 175–190 °C (375 °F) for about 2–2½ hours, basting often with the pan juices. Leave the oven door slightly ajar so the steam can escape.

  5. 5

    Make the sauce

    Strain the pan juices, skim them, and reduce them together with 2.5 dl of espagnole sauce. Season to taste.

  6. 6

    Plating

    Carve the goose, reassemble the pieces so it looks whole, and arrange roasted potatoes, chestnuts, and Brussels sprouts around it alternately. Serve the sauce alongside.

Changes from the original

Amounts are given in modern measures (kg, dl). "Espagnole sauce" is kept as a term but explained as a brown base sauce. The basic method for roasting goose, which Erken only refers to, is written out in the steps with a modern oven temperature and roasting time. The garnish is kept.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 263) → 1949 (korrekturlest, s. 295)~53% av teksten endretfjernetlagt til
1 gaas I gås salt pepper 1 I kg. kastanjer ¼ liter spansk saus. Gaasen kastanjer. Gåsen behandles og rengjøres som ovenfor forklaret. forklart. Den indgnides inngnis med salt og pepper. Kastanjerne Kastanjene befries for den haarde skal, det hårde skall, blancheres derefter derefter, og saalænge, så lenge at den tynde hinde let tynne hinne lett lar sig fjerne. Gaasen Gåsen syes op og stekes som forklaret forklart ovenfor. Ved anretningen skjæres den op, lægges legges sammen som hel og omgives omgis vekselvis med stekte poteter, kastanjer og rosenkaal. rosenkål. Skyen indkokes innkokes med ¼ liter 34 kter spansk saus.

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Frequently asked questions

How do I prepare the chestnuts?
Remove the hard outer shell, then blanch them long enough that the thin inner skin comes off easily. The recipe uses 1 kg of chestnuts as stuffing in the goose.
How long does the dish take?
Reckon about 4 hours in total (240 minutes) including preparation and roasting. The recipe is intended for 8 servings.
How is the goose arranged?
The goose is carved, reassembled whole on the platter, and surrounded alternately with roasted potatoes, chestnuts, and Brussels sprouts. The pan juices are reduced with ¼ liter of espagnole sauce.
Where does the recipe originate?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 263 – a classic festive dish also known as oie farcie aux marrons.

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