- A pinch of each of the following:
- coriander seeds
- 1 tsp (5ml) anchovy essence
- 1 tbsp (15ml) olive oil
- Place the goose in a large saucepan.
- Barely cover with cold water and simmer the bird for approximately 2½ hours until tender.
- Dry with a clean cloth and keep warm.
- Grind the pepper, lovage, coriander seed, mint and rue in a bowl.
- Add the anchovy essence and olive oil, together with the juices from the pan.
- Pour over the bird and serve