Sawse Madame XXX or Quince Sauce for a Goose

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Quince (also called conne, coynes, quyncis, coyces) is technically in season. Its still hard to find in Ontario even though they can grow here. They are picked after the first frost and you want to use them when they are green with a few brown spots and not when they are a bright, tight green. They should smell fragrant when you bring them to your nose.

Sauce Madame is an amazing quince based sauce for a goose. It combines stuffing and goose drippings to make the perfect sauce to go with a goose. You can probably use frozen quince instead of fresh but quince jam or paste will not work as a substitute. There are a few additional Sauce Madame recipes that use pear than quince but that makes me sad because quince is awesome.

Here are a few links to roasting goose:

This recipe makes more sauce than there is goose. Its worth it and amazing.

SAWSE MADAME. XXX. Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynouh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward. Forme of Cury (1390)

Ingredients:

* 1 goose [I brined for 24 hours, add salt to recipe if you don’t]
* 1 large quince, chopped, core removed
* 1 bosc pear, chopped, core removed
* 8 grapes, cut in half if large
* 5 cloves of garlic, chopped
* 2 branches sage, chopped
* 2 branches parsley, chopped
* 1 tsp hyssop
* 1/2 cup jelly from beef bone broth
* 1 cup white wine (I started with 1/3 cup and added for taste)
* fat and drippings from goose
* 1 tsp galingale
* 3 tsp powder duce mix

Directions

  1. I used the romertof instructions (listed above) for my goose. It starts with soaking cooker for 2+ hours before you start.
  2. Place goose inside clay cooker bottom, after making sure there are no bags of organ meats inside cavity.
  3. Mix quince, pear, grapes, garlic, sage, parsley, hyssop together. Stuff mixture inside goose. Gently place stuffing into bird. No need to sew it shut since you are not probably not spit roasting. Cover bird with top of cooker (if goose doesn’t fit completely inside move bird to large roaster and follow other goose cooking suggestions).
  4. Place roaster into a cold oven and then turn oven on to 420F. Set timer for 2 hours and walk away.
  5. Once two hours have passed, and your house smells amazing, remove bird from oven, and remove lid from cooker.  Remove stuffing from bird and gently pour off the drippings and fat from the bottom of the cooker. If bird is crispy and browned you can shut oven off otherwise return empty bird to the oven to brown without the cooker lid.
  6. Put roasted stuffing and the drippings into a sauce pan with beef jelly, wine, drippings and spices. Simmer together on medium low for 30 minutes until you are ready to serve goose. Mash or blend sauce to make it smooth before serving.
  7. Cut goose into smaller pieces and serve with generous amounts of sauce.

 

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