Goose à l'Anglaise (Roast Goose with Sage and Onion Stuffing)

Ingredients

• goose
• 1 kilo onions
• bread crumb
• 50 grammes sage
• 10 grammes salt
• a pinch of pepper
• a pinch of nutmeg
• apple marmalade

Instructions

1. Bake a kilo of onions in the oven in their skins, then let them cool completely.
2. Peel and chop the cold onions and add to them the same weight of soaked and squeezed bread crumb, 50 grammes of chopped sage, 10 grammes of salt and a pinch each of pepper and nutmeg.
3. Put this stuffing into the goose and truss it.
4. Roast it in the oven or on the spit.
5. Dish the goose and surround it with the gravy, kept a little fatty.
6. Serve a sauceboat of barely sweetened apple marmalade separately.