goosey goosey gander



Goosey, goosey, gander,
Whither shall I wander?
Upstairs, and downstairs,
And in my lady's chamber.

There I met an old man
Who wouldn't say his prayers!
I took him by the left leg
And threw him down the stairs

Jean Marie's son Bruno offered us two oeufs d'oie - (goose eggs) and this nursery rhyme immediately came into my head.    - unfortunatley one was broken so I made scrambled eggs with it but the other is perfect and here it is below.

Scrambled Goose Eggs

I found this recipe in my Mrs Beetons "Household Management" dated from 1947 -  hence the quantities mentionned.
Ingredients

• 8 goose eggs
• 8 Slices of toast
• 400g fresh girolle mushrooms
• 1 shallot, finely chopped
• 1 clove garlic, finely chopped
• 4 ripe plum tomatoes
• Fresh parsley, finely chopped
• Dash of double cream
• Salt & fresh black pepper, for taste
• Olive oil

Procedure

In a pot of boiling water, blanch the tomatoes and shock them in cold water. Remove the skin and seeds, and dice them into small pieces. Take a pan, heat olive oil in it, and add the chopped shallots and garlic in it. Mix couple of times and add the girolle mushrooms to cook. When the mushrooms turn soft, add the diced tomatoes and parsley. Stir a few more times and remove the pan from heat. Place the pan on the side and season the mixture with salt and pepper. In a heat-proof bowl, break the goose eggs but don't whisk them. Place the bowl on a non-stick pan with simmering water. Cook the eggs as you keep mixing them so they can cook properly. As the eggs start to set, remove the pan from the heat and stop cooking the scrambled eggs by adding a bit of double cream. Add some salt and pepper to season it. Warm the bread and place them in the center of a plate. Place the scrambled eggs on the bread followed by the mushroom mixture. Serve hot.


Very nutrional the goose eggs taste is stronger in a nuttier way than an ordinary chicken egg - the yolk more compact in texture.   Ummm delicious.


If you would like to taste goose eggs - I can of course check with Bruno to see if he has anymore eggs to spare but the best thing is to find a private farm where you can be sure of the freshness and make sure they have been reared in a proper way — by Traditional methods.

I am going to empty the remaining egg and decorate it for Easter.    Anybody have any ideas on this ?

A suivre ...