1 goose weighing 3 kg (6 1/2 lbs)
500 g (18 oz) veal bones
2 onions
1 tsp salt
1 piece lemon peel
1 bay leaf
4 peppercorns
4 allspice berries
1/2 tsp dried thyme
Pinch each dried basil and tarragon
1.75 litres/3 1/2 pt/7 cups water
2 cups (500 ml) (16 fl oz) vinegar
Good quantity soup vegetables
6 sachets gelatine/65 g (2 1/2 oz)
Large bunch parsley/flat-leaved)
500 g (18 oz) veal bones
2 onions
1 tsp salt
1 piece lemon peel
1 bay leaf
4 peppercorns
4 allspice berries
1/2 tsp dried thyme
Pinch each dried basil and tarragon
1.75 litres/3 1/2 pt/7 cups water
2 cups (500 ml) (16 fl oz) vinegar
Good quantity soup vegetables
6 sachets gelatine/65 g (2 1/2 oz)
Large bunch parsley/flat-leaved)
method
1. Cut complete leg portions off goose and divide carcass into 4 pieces. Wash all pieces, including neck and gizzard, and put in large saucepan. Wash veal bones as well, and add to pan.
2. Peel and roughly chop onions, adding them with salt, lemon peel, bay leaf, peppercorns, allspice berries, thyme, basil and tarragon to goose.
3. Bring water to the boil. Pour vinegar over goose, then enough boiling water to cover goose completely. Bring to the boil again, removing any scum as it forms. Cover pan and simmer very gently over low heat for 2 hours.
4. Trim and wash soup vegetables; add to goose at end of 1 hour.
5. After 2 full hours, remove pieces of goose and soup vegetables from stock and allow to cool.
6. Strain stock, then allow to cool before skimming off as much fat as possible.
7. Cube breast, thigh and leg meat. Save remainder for other use. Cut carrot and celery from soup vegetables into decorative slices using decorative cutters, if available.
8. Soak 2 sachets gelatine in 1 1/2 tablespoons warm stock. Add an additional 1 cup (8 fl oz) 250 ml hot stock to gelatine, stirring well, then season generously. Refrigerate 750 ml (24 fl oz) 3 cups stock.
9. Rinse out 1.25 litre/40 fl oz) mould with cold water and pour in bottom layer of aspic. Place in refrigerator to set slightly.
10. Wash and dry parsley and break leaves off stem.
11. Arrange layer of vegetables and parsley leaves on slightly jellied aspic.
12. Remove 1 1/2 tablespoons plus 1 cup (8 fl oz) 250 ml stock and heat.
13. Soak 2 sachets gelatine in 1 1/2 tablespoons warm stock. Add an additional 1 cup (8 fl oz) 250 ml hot stock. Pour over vegetable layer and refrigerate again until slightly set.
14. Heat remaining stock.
15. Arrange cubed goose and remaining vegetables on top of slightly jellied aspic.
16. Soak remaining gelatine sachets in 1 1/2 tablespoons hot stock, then add remaining hot stock. Pour over goose and vegetables.
17. Put in refrigerator for about 4 hours to set completely. To turn out, loosen aspic around edge of mould with a knife dipped in hot water. Dip mould briefly into hot water and turn out onto a plate. Serve with salad.
2. Peel and roughly chop onions, adding them with salt, lemon peel, bay leaf, peppercorns, allspice berries, thyme, basil and tarragon to goose.
3. Bring water to the boil. Pour vinegar over goose, then enough boiling water to cover goose completely. Bring to the boil again, removing any scum as it forms. Cover pan and simmer very gently over low heat for 2 hours.
4. Trim and wash soup vegetables; add to goose at end of 1 hour.
5. After 2 full hours, remove pieces of goose and soup vegetables from stock and allow to cool.
6. Strain stock, then allow to cool before skimming off as much fat as possible.
7. Cube breast, thigh and leg meat. Save remainder for other use. Cut carrot and celery from soup vegetables into decorative slices using decorative cutters, if available.
8. Soak 2 sachets gelatine in 1 1/2 tablespoons warm stock. Add an additional 1 cup (8 fl oz) 250 ml hot stock to gelatine, stirring well, then season generously. Refrigerate 750 ml (24 fl oz) 3 cups stock.
9. Rinse out 1.25 litre/40 fl oz) mould with cold water and pour in bottom layer of aspic. Place in refrigerator to set slightly.
10. Wash and dry parsley and break leaves off stem.
11. Arrange layer of vegetables and parsley leaves on slightly jellied aspic.
12. Remove 1 1/2 tablespoons plus 1 cup (8 fl oz) 250 ml stock and heat.
13. Soak 2 sachets gelatine in 1 1/2 tablespoons warm stock. Add an additional 1 cup (8 fl oz) 250 ml hot stock. Pour over vegetable layer and refrigerate again until slightly set.
14. Heat remaining stock.
15. Arrange cubed goose and remaining vegetables on top of slightly jellied aspic.
16. Soak remaining gelatine sachets in 1 1/2 tablespoons hot stock, then add remaining hot stock. Pour over goose and vegetables.
17. Put in refrigerator for about 4 hours to set completely. To turn out, loosen aspic around edge of mould with a knife dipped in hot water. Dip mould briefly into hot water and turn out onto a plate. Serve with salad.
serving amount
serves 10-12
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