Place the ready-to-cook goose in salted water and bring to the boil. Peel put cloves in the onions. Remove the garlic bulb from the outer membranes. Peel the carrots and cut into large pieces. Foam the broth. Place the onions, the whole garlic bulb, the carrots, a bouquet garni and a few crushed peppercorns in the stock with the goose. Bring to the boil, reduce the heat and simmer for two hours. Cook 15 garlic cloves for 20 minutes in milk. Remove the goose from the stock, but first check whether it is cooked. Cut the goose into pieces and fry them around brown and crispy in goose fat. Make a roux of goose fat with smooth flour and dilute to bechamel with the goose stock and the cream. Beat the egg yolks with a spoon of broth and stir this through the sauce together with the gently boiled and drained garlic cloves. Put the hand mixer in the sauce.

Goose in the manner of Visé

  

pepper from the mill goose fat butter flour 1 l milk 4 egg yolks 2 dl cream salt
Photo: Pixabay
young ready-to-cook goose bouquet garni onions clove bulb garlic 15 cloves of garlic 250 g of carrots
Visé is a border town between Liège and Maastricht. It has a very eventful history. During the First World War it was completely destroyed by the Germans. Now it is without competition the Belgian capital of the goose. This recipe is a real regional dish. I have found few deviant methods of preparation for this culinary monument. 
Serve in a classic way on a large silver serving plate. In the middle the pieces of goose topped with the frying liquid. Over it the garlic sauce. Serve the guests at the table and present with fries and lettuce.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Goose in the

manner of Visé

  

Place the ready-to-cook goose in salted water and bring to the boil. Peel put cloves in the onions. Remove the garlic bulb from the outer membranes. Peel the carrots and cut into large pieces. Foam the broth. Place the onions, the whole garlic bulb, the carrots, a bouquet garni and a few crushed peppercorns in the stock with the goose. Bring to the boil, reduce the heat and simmer for two hours. Cook 15 garlic cloves for 20 minutes in milk. Remove the goose from the stock, but first check whether it is cooked. Cut the goose into pieces and fry them around brown and crispy in goose fat. Make a roux of goose fat with smooth flour and dilute to bechamel with the goose stock and the cream. Beat the egg yolks with a spoon of broth and stir this through the sauce together with the gently boiled and drained garlic cloves. Put the hand mixer in the sauce.
pepper from the mill goose fat butter flour 1 l milk 4 egg yolks 2 dl cream salt
young ready-to-cook goose bouquet garni onions clove bulb garlic 15 cloves of garlic 250 g of carrots
Visé is a border town between Liège and Maastricht. It has a very eventful history. During the First World War it was completely destroyed by the Germans. Now it is without competition the Belgian capital of the goose. This recipe is a real regional dish. I have found few deviant methods of preparation for this culinary monument. 
Serve in a classic way on a large silver serving plate. In the middle the pieces of goose topped with the frying liquid. Over it the garlic sauce. Serve the guests at the table and present with fries and lettuce.
a recipe guide for the amateur chef Belgian Cuisine
Photo: Pixabay