Goose in Polish – Ges Po Polsku

Soak the goose in cold water for 2 to 3 hours, remove from water, cut in half, blanch (scald) with boiling hot water, season with salt and make about 2 hours. Towards the middle of the cooking time, add root vegetables and onion. Prepare a white roux with the butter and flour and thicken the goose broth with it.

Season the sauce with salt, grated nutmeg and marjoram.

Portion the goose, add it to the sauce and let it bubble. Mix with egg yolk if desired. Arrange the goose portions in a baking dish and pour sauce over them.

Serve with grainy pearl barley and fresh salad. The goose can also be served with béchamel or mushroom sauce.

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