Escoffier’s Goose à la Mode de Visé

Known Ground reconstruction — not personally tested

Escoffier's historical formula specifies young goose directly.

This is a new Known Ground translation of the 1903 formula. The long velouté purification is shortened to a careful simmer, but the two garlic preparations, goose fat, cream, and yolk liaison remain.

Instructions

1. Poach the goose and giblets gently in poultry stock with the halved garlic heads until the thickest meat reaches 165°F (74°C). Remove, cool enough to handle, and cut into serving pieces.

2. Warm the pieces in goose fat over low heat while making the sauce.

3. Cook goose fat and flour for 2 minutes. Whisk in 3 cups strained poaching stock and simmer 30 minutes, skimming often.

4. Whisk yolks with cream, temper with hot velouté, and return over low heat without boiling. Strain, add milk-cooked garlic purée, then warm the goose pieces in the sauce and serve in a deep dish.

Historical formula

Known Ground translation from the 1903 French source: Poach a young goose that has not yet laid in white stock with its giblets and two heads of garlic. Cut it up and hold the pieces in goose fat. Make a thick velouté from the cooking stock, goose fat, and flour; cook it for an hour, bind with four yolks, strain, loosen with cream, and finish with a generous spoonful of garlic purée cooked in milk before returning the goose pieces.

Source note

Known Ground English translation from Auguste Escoffier, *Le Guide Culinaire* (1903), a public-domain French edition. Source location: pp. 870–871.