[Sca-cooks] Stuffed goose necks - probably out of period

[Weems, Lora]

OK, Stefan, here is the recipe I mentioned.  It is from The International
Wine and Food Society's Guide to Poultry and Game, by Robin Howe,
Published in 1970.

STUFFED GOOSE NECKS (French)

"This is a specialty of the French town of Rocamadour, a place of
pilgrimage.
As few people are able to buy enough geese to collect goose necks, an
obliging
butcher or poulterer might get them if asked nicely.  It is the neck portion

from just under the beak to where the neck ends in the breast which is
desired.

12 - 18 servings:

6 goose necks					12 peppercorns
2 goose legs					1 - 2 cloves garlic
1 cup vinegar					salt, pepper
2 1/2 tablespoons brandy			1/4 lb ham
1 1/3 cup white wine, separated		1 lb sausage meat
2 cloves						1 small truffle,
finely chopped (optional)
1 bay leaf						2 sprigs thyme
1 each small onion and carrot,		lard or goose fat, for frying
   thinly sliced

Strip the skin from the goose necks; do this carefully to avoid tearing by
separating the skin from the neck at one end with a sharp knife.  Peel back
the skin and pull it off inside out.  This leaves a tube of skin.  Strip
the meat from the legs and put it with the neck meat. (NB: The recipe does
not specify, but apparently you strip the meat from the neck, too.)

Make a marinade from the vinegar, brandy, 1/2 of the white wine, cloves,
bay leaf, thyme, onion, peppercorns, garlic, salt, and pepper.  Put the
goose meat into the marinade and leave overnight.

Thoroughly cleanse the skins and put them aside until required.

The next day, take the goose meat from the marinade.  Put the meat aside
and strain the marinade.

Prepare a stuffing by putting the goose meat and ham together once through
a grinder, then again with the sausage meat and livers.  Add the truffle,
rest of the white wine, and just enough of the marinade to moisten the
stuffing.  Sew up one end of the neck skins and push some of the stuffing
into each, packing it as tightly as possible but allowing a little space
for swelling.

Fry the goose necks in hot lard or, better still, in goose fat until crisp
and brown or poach gently in stock for 40 to 60 minutes.  If poaching,
let the necks cool in the stock before serving.

Serve the goose necks thinly sliced; if fried and hot, serve on a bed of
creamed potatoes or puree of peas with a foamy wine sauce; if cold, serve
with a green salad.

Truffles are not essential: either pistachio nuts or foie gras may be used
instead.  If there is not enough meat to stuff all the necks, add some
bread soaked in water and squeezed dry to the mixture before pushing it
into the skin.

The goose necks can be kept in earthenware as pieces of confit d'oie.

Hope this helps...

Leofwynn