Why must the olives be blanched before being used as stuffing?

The olives are pitted (the stone removed) and given a quick boil in water to draw out some of the strong brine, so they do not make the stuffing and the goose too salty or bitter.

How long does the goose roast?

The recipe gives a total time of about 3 hours for a goose serving 8. The goose is otherwise treated exactly as ordinary roast goose – rubbed with salt and pepper and basted regularly with stock/pan juices during roasting.

What is the source of the recipe?

It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 264.

Roast Goose with Olives

A short variant of roast goose from Erken 1914: the goose is stuffed with olives that have first been given a quick boil in water, and otherwise roasted as ordinary roast goose.

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

Be the first to rate

About the dish

One of several short variants of roast goose in the chapter "Poultry and Game" in "Stor kokebok" (1914). The recipe refers to the main roast goose recipe and gives no quantities for the olives.

How to make it

1
Blanch the olives
Give the pitted olives a quick boil in water and pour off the water.
2
Stuff the goose
Clean and dry the goose, rub it with salt and pepper, and stuff it with the olives. Sew up and truss the bird.
3
Roast
Roast the goose as ordinary roast goose in the oven at about 200 °C (390 °F) until tender, about 2–2½ hours, basting with the pan juices along the way. Serve with the pan juices.

Changes from the original

The amount of olives is estimated (the original gives no quantity), and "peeled olives" is interpreted as pitted olives. The method is divided into steps with a modern roasting temperature.

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. 264) → 1949 (korrekturlest, s. 295)~97% av teksten endretfjernetlagt til

1 ~~gaas oliven salt, pepper. Gaasen fyldes med skrællede oliven, som først har faat et opkok i vand. Behandles forøvrig som gaasestek.~~ gås 200 gr. løk salt pepper 300 gr. franskbrød.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why must the olives be blanched before being used as stuffing?: The olives are pitted (the stone removed) and given a quick boil in water to draw out some of the strong brine, so they do not make the stuffing and the goose too salty or bitter.
How long does the goose roast?: The recipe gives a total time of about 3 hours for a goose serving 8. The goose is otherwise treated exactly as ordinary roast goose – rubbed with salt and pepper and basted regularly with stock/pan juices during roasting.
What is the source of the recipe?: It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 264.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!