Recipe no. 314 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 154.
Ingredients
- goose
- stuffing
- water
- oiled paper
- fat
- juice
Preparation
- Preparing the gooseDraw, clean and singe the goose
- StuffingStuff with the stuffing prepared as for turkeys, truss and cook in the oven
- Adding the moisteningAdd water, cover with oiled paper, baste often
- Managing the cookingAdd more water as it reduces
- FinishingSeason, skim the fat and adjust the juice
Reboul's text
After drawing it, cleaning it and singeing it as usual, stuff it with a stuffing prepared exactly as for turkeys; truss it and cook it in the oven.
For this, add 2 spoonfuls of water, cover with oiled paper and baste it often; as the water reduces, add more.
As the goose renders a large amount of fat, it would end up fried rather than roasted without this precaution.
The vessel in which you cook it must have high sides.
It is usually a braising pan that is used for this; failing that, a large saucepan can serve.
When the goose is cooked, season it and drain off the fat; there should remain just enough juice to baste the dish when serving and to send a little in a sauceboat.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| vuida | draw |
| regalido | singed |
| farço | stuffing |
| brida | truss |
| couire | cook in the oven |
| papié | oiled paper |
| arrousa | baste |
| graisso | fat |
| brasiero | braising pan |
| casseirolo | saucepan |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 314, page 154. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.