Skip to main content
Main

Goose Fricassee

A stew of goose pieces simmered with onion, garlic, tomatoes, parsley, celery, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

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 ↓

Goose Fricassee

Ingredients

Directions

Prepare the goose

  1. Wash the goose thoroughly and cut it into pieces.

  2. Rub the pieces with pepper, salt, and minced garlic.

  3. Let them marinate overnight.

Cook and serve

  1. Boil the goose steadily, covered, until tender.

  2. Skim off 2 to 3 tablespoons of fat when nearly done.

  3. In the fat, brown the chopped onion, minced garlic, and flour.

  4. Add this mixture to the goose along with the chopped tomatoes, parsley, and celery.

  5. Cook covered until done.

  6. Skim off excess fat from the gravy before serving.

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. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

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 long, steady simmering.
Flour
Browned in the fat, it thickens the gravy into a smooth sauce.
Onion
Browned in the goose fat, it adds sweetness and savory depth to the gravy.
Tomatoes
Add acidity and moisture, giving the gravy its body and bright flavor.

The step that matters

Skim off the fat at the right time. Goose is very fatty. Removing 2 to 3 tablespoons while the goose is nearly done keeps enough fat to brown the onion, garlic, and flour, while the rest is skimmed so the gravy does not turn greasy.

Swap the clove

How well each one fits the dish's main ingredients (pepper, garlic, onion, flour, tomato, parsley, celery):

  1. Thymefits better
  2. Cuminfits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against pepper, garlic, onion, flour, tomato, parsley, celery. 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.

You might also like

Tomato SoupTomato Soup526 recipesCream of Celery SoupCream of Celery Soup113 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipes