Strain the stock into a low casserole and reduce by 1/3. If required thicken with corn-
flour and season to taste. Return the escalopes to the sauce.
Mediterranean goose
Serves 4:
1 goose (approx. 2kg oven ready)
2 cl aniseed schnapps
1-2 untreated lemons
500g cherry tomatoes
2 bunches spring onions
½ l chicken broth
Wash the goose, dry and rub in salt and pepper both on the inside and outside.
In addition season the inside with aniseed schnapps and plenty of lemon zest.
Tie the wings and thighs of the goose to the body. Place in the roasting pan with the
breast downwards and roast in the preheated oven for 1½ hours at 200 degrees. Baste
frequently with the fat produced during cooking.
Remove the goose and pour off the roasting fat. Replace the goose in the roasting pan
and add chicken broth and also lemon juice to taste Add the 2 bay leaves, rosemary
and thyme. Continue to roast for a further 30 minutes at 175 degrees in the oven.
Baste with the broth from time to time.
In the meantime wash the cherry tomatoes and halve if necessary. Wash the spring
onions and chop. After 30 minutes place around the goose and cook for a further
15 minutes.
Steamed salmon
Serves 4:
600-800g salmon fillet (skin removed)
3 untreated lemons
2 cloves garlic
1 bunch parsley
4 shallots, chopped
2 tbsp dry vermouth
100 ml white wine
150 ml fish stock
