Ganseklein Fricaseed Goose Recipes

TRADITIONAL LAMB FRICASSéE WITH AVGOLEMONO SAUCE

Steps:

• Trim most of the visible fat from the lamb then cut the meat into 1½" - 2" chunks. Pat down the lamb to remove any excess moisture then brown it on all sides over medium-high heat in the olive oil in a large Dutch oven.
• Add the leeks, onions, and celery to the pot and sauté until the vegetables soften. Add the chicken stock to cover the mixture and season it generously with salt and pepper. Cover and cook on medium heat for about 40 minutes.
• Mince the dill, reserving some for garnish. Chop the lettuce and add it to the pot, along with the dill. Reduce the heat, cover, and simmer for 30 minutes, or, until the lamb is fork-tender and a small amount of liquid (about a cup or so) remains in the pot. Turn off the heat.
• Prepare the egg-lemon (avgolemono) sauce. In a small bowl whisk the egg whites with the teaspoon of cold water and a little corn flour until very frothy. Whisk in the egg yolks and lemon juice (start with only one lemon if you do not like the acidity of the lemon too much). Temper the avgolemono sauce by slowly adding one ladleful of the hot liquid from the pot to the small bowl with the eggs, while whisking the whole time. Continue with a second ladleful of the hot liquid and whisk again. Now add the avgolemono to the pot and stir gently to incorporate. Shake the pot a few times to make sure everything is thoroughly mixed together.
• If you need to reheat the lamb fricassée before serving, do so very gently, making sure the stew does not come to a boil. Place on a serving platter, topped with the reserved minced dill, a drizzle of olive oil and a few wedges of lemon. Good, crusty bread is a must and a Greek salad on the side is always a good idea.

TO PRESERVE GOOSE LARD: GERMAN GANSESCHMALZ

Steps:

• AS SOON AS THE GOOSE IS DRAWN, REMOVE ALL THE FAT FROM THE INSIDE AND AROUND THE GIBLETS AND PUT INTO COLD WATER WITH A LITTLE SALT.
• WHEN THE GOOSE IS HALF ROASTED, LADLE ALMOST ALL THE DRIPPING OFF BEFORE IT BEGINS TO BROWN, AND CONTINUE TO DO SO, ONLY LEAVING ENOUGH IN THE PAN TO BASTE THE BIRD.
• PUT THE FRESH FAT AND THE GOOSE DRIPPING INTO A SAUCEPAN WITH A FEW SLICES OF APPLE AND A PINCH OF SALT.
• SIMMER UNTIL CLEAR, THEN STRAIN THROUGH A FINE SIEVE AND POT INTO SMALL JARS.
• COVER WITH GREASE-PROOF PAPER, THEN WITH COVERS OF STOUT BROWN PAPER AND STORE IN A COOL PLACE.
• Encyclopedia of European Cooking.

CHICKEN FRICASSEE

Steps:

• In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

GANSEKLEIN - FRICASEED GOOSE

Steps:

• Season meat well by rubbing with salt, pepper and ginger; cover and let stand at least 12 hours in the refrigerator.
• Place in a stockpot and cover with boiling water; add onion and celery, simmer gently until tender.
• Remove meat; skim fat from broth.
• Add flour to a little water and mix to a smooth paste; add to broth and heat until thickened, stirring constantly.
• Add parsley and pour over goose.