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So Farcie, Rotie

A roasted goose cooked with veal shanks, garlic, onions, carrots, herbs, lemon, wine, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

So Farcie, Rotie

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 300°F (150°C).

Braise

  1. Place the goose in a pot with the bottom covered in lard.

  2. Surround the goose with veal shanks, garlic, onions, and carrots.

  3. Add herbs, salt, pepper, cloves, lemon juice, and lemon zest.

  4. Pour in equal parts white wine and broth until the goose is covered.

  5. Seal the pot tightly and cook the goose over very low heat.

  6. Once tender, remove the pot from heat and let the goose cool in the cooking liquid.

Serve

  1. Drain the goose and cut it into four pieces.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Goose
Provides the main meat, which becomes tender through slow, covered cooking in liquid.
Veal shanks
Release gelatin and flavour into the cooking liquid, adding body and richness.
Lard
Adds fat that carries flavour and helps keep the meat from sticking to the pot.
White wine
Adds acidity and aroma to the cooking liquid, balancing the rich meat.

The step that matters

Cook over very low heat in a tightly sealed pot. Gentle, covered heat lets tough connective tissue break down slowly into gelatin without drying or toughening the meat. Strong heat or an open pot would dry the goose and reduce the liquid too fast.

Swap the lemon

How well each one fits the dish's main ingredients (veal, garlic, clove, onion, carrot, pepper, white wine):

  1. Lemonthe original
  2. Limefits about as well
  3. Plumfits less well
  4. Mangofits less well

Fit is the average pairing score against veal, garlic, clove, onion, carrot, pepper, white wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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