Ius candidum in ansere elixo
(Boiled Goose with Cold Sauce)

Origin: Roman Period: Traditional

Original Recipe

Ius candidum in ansere elixo (from Apicius' De Re Coquinaria)

Ius candidum in ansere elixo: piper, careum, cuminum, apii semen, thymum, cepam, laseris radicem, nucleos tostos, mel, acetum, liquamen et oleum.

Translation

White Sauce for Boiled Goose: Pepper, caraway, cumin, celery seed, thyme, onion, laser root, toasted nuts, honey, vinegar, broth and oil

Ingredients:

1 whole goose
a pinch each of pepper, lovage (or celery leaves), caraway seeds, celery seeds, mint and rue
1 tbsp olive oil
1 tbsp liquamen (or Nam Pla)

Method:

Put the goose into a large stock pot, barely cover with water and simmer gently for 2½ hours until thoroughly cooked and tender. Drain the bird and dry well.

Grind the spices in a pestle and mortar and add the liquamen and olive oil.

Joint the goose, pile on a plate and pour the sauce over the top. This dish should be served cold.

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Other recipes with goose as a primary ingredient
The Goose's Drumsticks
Traditional Roast Goose
Roast Michelmas Goose with Apples and Prunes
Ragoût of Goose
Sawse Madame

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Ius candidum in ansere elixo(Boiled Goose with Cold Sauce)