| How To Cook: |
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1. Put the goose in a large saucepan with the giblets, cover with slightly salted warm water, bring to the boil, and skim.
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2. Add the sliced vegetables, the herbs and spices.
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3. Simmer till tender.
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4. Remove from the saucepan and carve into neat pieces.
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5. Put a little goose fat in a frying pan and lightly brown the pieces of goose in this.
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6. Put the milk in a saucepan with the skinned garlic and simmer till the garlic is quite tender.
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7. Remove the garlic from the milk.
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8. Add 4 rusks, broken up, stir, and when quite dissolved, strain the sauce.
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9. Beat the egg yolks with the cream and a few tablespoons of the hot milk.
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10. Add this -mixture to the milk and stir for a few minutes over a slow fire.
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11. Pour this over the goose and garnish with the cloves of garlic.
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