Prepare some Provencale stuffing, as indicated in No. 466, to which add thirty cleaned, roasted chestnuts, and use it to fill the inside of a goose; braize it in mirepoix, No. 300, and when done, drain it, strain its liquor, remove the grease, and having boiled the liquor down to half-glaze, add it to some tomata sauce or pulp, and pour it over the goose when dished up, and garnished with a border of tomatas au gratin.