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Breaded Goose

Breaded goose is cooked goose pieces coated in egg yolk and flour or rye nuts, fried, and served with apple sauce or tomato puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Breaded Goose

Ingredients

Directions

Prepare the goose

  1. Remove the pieces of cooked goose from the sour gelatine.

  2. Warm the goose pieces to remove the gelatine.

Bread and fry

  1. Beat the egg yolks in a bowl.

  2. Dip the warmed goose pieces in the egg yolks.

  3. Roll the coated goose in flour or rye nuts.

  4. Fry the coated goose in hot fat until golden brown.

Serve

  1. Serve with apple sauce or tomato puree.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + appletop 22% of all pairs
    Smell alikemoderate
    Cooked together6,140 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + appletop 30% of all pairs
    Smell alikelow
    Cooked together7,461 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cooked goose
Forms the main body of the dish and carries the coating and frying.
Egg yolks
Act as a binder so the flour or rye coating sticks to the goose pieces.
Flour or rye nuts
Forms the dry crust that browns and crisps during frying.

The step that matters

Fry the coated goose in hot fat until golden brown. The fat must be hot enough to set the coating quickly. If it is too cool, the crust absorbs grease and turns heavy instead of crisp and browned.

Swap the apple

How well each one fits the dish's main ingredients (egg, flour):

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against egg, flour. 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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