No. 1067 — Boiled Goose or Duck with Mushroom and Sour-Cream Sauce
English historical translation of Molokhovets recipe No. 1067 from the 1901 Russian cookbook, retaining original methods and measures.
Put a cleaned young, lean goose in a saucepan with water, bring several times to the boil and skim. Remove, rinse in hot water and strain the broth.
Cut into portions, return to the broth, add roots, bay leaf, pepper and herbs, and boil until tender without overcooking.
Separately boil about six porcini mushrooms, cleaned and scalded.
For the sauce, lightly fry 1½ spoonfuls of butter and ½ glass of flour, dilute with 3½ glasses of strained goose broth, boil and add some mushroom cooking liquid to taste.
Add sliced mushrooms and 1–1½ glasses of sour cream; put the goose pieces into the sauce and bring once more to the boil.
Arrange on a deep platter with boiled potatoes and pour all the sauce over it rather than serving sauce separately. The source suggests breakfast or supper.
Boiled duck No. 1080 may be prepared and served in the same way.