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Goose a LA Royale

A boned goose stuffed with sage, onion, apple, beef marrow and port, stewed in stock and served with a seasoned sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Sage and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 887 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: bread

Directions

Prepare the goose

  1. Stuff the boned goose with finely shredded sage, onions, apples, grated bread, beef marrow, port wine, nutmeg, pepper, salt, lemon peel, and yolks of eggs.

  2. Sew up the goose.

  3. Brown the goose lightly in butter.

Stew

  1. Place the goose in a stewpan with stock.

  2. Stew the goose for two hours until the liquid is nearly consumed.

  3. Remove the goose.

  4. Strain the liquid.

  5. Skim off the fat.

Make the sauce and serve

  1. Add lemon pickle, browning, port wine, essence of anchovy, mace, cayenne, and salt to the liquid.

  2. Bring the sauce to a boil.

  3. Serve the sauce over the goose.

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 aroma chemistry they share, and how many recipes mention both.

  1. Sage + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pepper + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sage + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Sage + nutmegtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together642 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Onion + beeftop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together17,091 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
Forms the main body of the dish and carries the stuffing and sauce.
Egg yolks
Bind the stuffing so it holds together when sliced and cooked.
Beef marrow
Adds richness and fat that keeps the stuffing moist during stewing.
Port wine
Adds acidity and depth of flavour to both the stuffing and the sauce.
Stock
Provides the cooking liquid that becomes the base of the sauce.

The step that matters

Stew until the liquid is nearly consumed. Stopping at the right point concentrates the stock into a flavourful sauce while keeping the goose moist. Reducing too far can dry the meat and scorch the liquid, while stopping too early leaves a thin, diluted sauce.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (sage, apple, beef, port wine, nutmeg, pepper, lemon):

  1. Capsicumbetter flavor fit
  2. Carrotbetter flavor fit
  3. Tomatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against sage, apple, beef, port wine, nutmeg, pepper, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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