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Sauce Madame
Sauce Madame is a traditional Medieval recipe for a classic dish of a goose stuffed with fruit that's served with a sauce made from the stuffing mixture. The full recipe is presented here and I hope you enjoy this classic Medieval version of Sauce Madame.
prep time
20 minutes
cook time
160 minutes
Total Time:
180 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesHerb RecipesFowl RecipesBread RecipesBritish RecipesEnglish Recipes
Original Recipe
Sauce Madame
(from A Forme of Cury)
Tak sauge · p̲ſel · yſop· +̅ sau9ay qinces· perus· garlek +̅ gɼap9 +̅ fylle þe gees þ9wt +̅ sowe þe hole þt no gɼece come out +̅ ɼoſt he̅ wel +̅ kepe þe grece þt falliþ þ9of tak galentyne +̅ gɼece +̅ do i̅ a poſſenet · whan þe gees beþ ɼoſted y nowhȝ : tak +̅ smyte he̅ on pecys · and tak þat is wtinne +̅ do hit i̅ a poſſenet · +̅ put þeɼinne wyne if hit be to thick do þ9to poudo9 of galyngale · poudo9 douce +̅ salt · +̅ boyle þe sauce +̅ dɼeſſe þe gees i̅ diſsh9 +̅ lay þe sew onowaɼd·
Translation
Take sage, parsley, hyssop and savory, quinces, pears, garlic and grapes and stuff the geese with them and sew the hole so that no fat comes out. Roast them well and keep the fat that falls from them. Take a meat juice sauce and fat and add to a posset. When the geese are sufficiently roasted take and chop them into pieces and take the stuffing and add to a posset and put wine in it if it is too thick. Add powdered galingale, powder douce and salt, and boil the sauce and dress the geese in dishes and put the sauce over them.
Modern Redaction
Ingredients:
1 oven-ready goose (about 4kg)
For the Stuffing:
2 tbsp
parsley, chopped
1 tbsp
sage, chopped
1 tbsp hyssop, chopped
1 tbsp winter savory, chopped
2 quinces
2 pears
2 garlic cloves, chopped
30 grapes (about), peeled and de-seeded
For the Sauce:
2 tbsp goose fat
1 small onion, finely chopped
500ml dark meat stock
60ml red wine
3 slices of
bread, lightly toasted and crumbed
1 tsp
Powder douce
1/4 tsp
galingale (or
galangal)
salt, to taste
neck and giblets from the goose
Method:
When the goose is fully defrosted, remove the giblets then sprinkle the inside with a little alt. After 20 minutes wipe the cavity clean and your goose is ready.
To prepare the stuffing, wash the quinces, place them, un-pared, in a pan, cover with water, bring to a boil, reduce to a low boil, cover the pan and cook for about 60 minutes, or until the quinces are completely tender. Drain the quinces, allow to cool then peel and core them. Peel and core the pears then chop the quinces and pears finely.
Combine in a bowl with the herbs, garlic and grapes then use to stuff the goose (both neck and body cavity). Sew the openings closed, weigh the goose then place on a trivet in a roasting tin. Place the goose in an oven pre-heated to 190°C and roast for 17 minutes per 500g plus 20 minutes extra.
In the meantime, prepare the galantyne (sauce). Chop the giblets and neck in a little butter then add to a pan along with the meat stock. Bring to a boil, reduce to a simmer and cook gently for about 90 minutes.
When the goose is done, allow to rest for 20 minutes then joint the goose and remove the breast fillets. Cut the meat into thick pieces and de-bone the legs, thighs and wings. Also remove any other meat from the carcass. Take out the stuffing as well.
Set these aside in a low oven to keep warm. Now finish the sauce. Take 2 tbsp of the goose fat, add to a pan and when hot use to fry the onion until golden. Strain the stock free of the giblets, add to the pan along with the wine. Bring to a simmer then stir in the breadcrumbs. Return to a simmer and cook until thickened then work in the stuffing from the goose along with the spices and salt.
Bring the mixture to a boil and add a little wine to thin it (if needed). Arrange the goose meat on a serving dish and pour over some of the sauce. Serve with the remaining sauce as an accompaniment.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
