Potted Goose Recipe
Ingredients
| Goose Liver - 1 | ||
| Cold Goose - 1 to 1 1/2 pounds, chopped | ||
| Butter - 3/4 to 1 1/2 pounds | ||
| Onion | 1 | |
| Garlic | 1 Clove (5gm) | |
| Brandy or Sherry - 2-3 tablespoons | ||
| Parsley or Thyme - 1 tablespoons | ||
| Mace Powder - a large pinch | ||
Directions
MAKING
1) In a skillet, melt some butter and fry the chopped goose liver till firm
2) Take off from the pan and allow to cook
3) Add 1 more ounce of butter and saute the onion and crushed garlic for about 8 minutes
4) Add in the herbs and liver
5) Using a sharp knife, chop finely the goose meat and mix with the liver mixture
6) Pound till smooth adding sherry or brandy to the mixture
7) Weigh the stuffing, and calculate the stuffing is for each pound
8) Add 8 ounce of softened butter, add mace powder, salt and pepper
9) Beta together till well combined
10) In a oven proof mould pack the mixture and cover with the lid
11) Bake for 20 minutes
12) Take out from the oven and layer unsalted butter atop
SERVING
13) Serve the goose with some toast and butter
1) In a skillet, melt some butter and fry the chopped goose liver till firm
2) Take off from the pan and allow to cook
3) Add 1 more ounce of butter and saute the onion and crushed garlic for about 8 minutes
4) Add in the herbs and liver
5) Using a sharp knife, chop finely the goose meat and mix with the liver mixture
6) Pound till smooth adding sherry or brandy to the mixture
7) Weigh the stuffing, and calculate the stuffing is for each pound
8) Add 8 ounce of softened butter, add mace powder, salt and pepper
9) Beta together till well combined
10) In a oven proof mould pack the mixture and cover with the lid
11) Bake for 20 minutes
12) Take out from the oven and layer unsalted butter atop
SERVING
13) Serve the goose with some toast and butter
Chef
