Preparation :
Cut the goose into sections. Put
into a saucepan with enough water to cover and boil. Strain and set the goose
aside. Chop the onion and tomatoes. Pell the gibsons. Peel the potatoes and fry
in 2 tablespoons of butter. Put the goose and onions in the saucepan. Add 2
tablespoons of butter and saute, constantly stirring untill the onions turn
golden. Sift some flour into the saucepan and fry the goose over a moderate
heat. Put the tomatoes and a glass of stock into a saucepan and boil, then
simmer lightly. Add the tomatoes and stock to the goose with the gibsons. Season
to taste. Stew and check occasionaly with a fork. Add the potatoes 2-3 minutes
berfore cooking is over. Serve. |