The “Martinsgans” or Martin’s Goose is traditionally served on St. Martin’s Day (November 10) in Catholic Germany. Since the geese in Protestant East Friesland are still being fattened up for Christmas, I decided to make a “Beamtengans” instead.
There is no word in English for “Beamte” (Beh-am-teh). The nearest equivalent of this particular species is the British Civil Servant or the American Federal Employee, a Government Official.
The Beamte was at one time as poor as a church mouse and a goose was beyond his means. As the story goes, a very creative Beamtenfrau (a Government official’s wife) came up with a mock goose breast – pork rib roast.
In the town where I live, the girls helping out at the Butcher’s Shop had never heard of it as I placed an order for rib roast to make “Beamtengans”. This is my version of “Beamtengans” served with “Aardappelen” or earth apples (Dutch for potatoes – I just love the Dutch language) Zucchini (Italian) and Cranberry Sauce.
Mock Breast of Goose
Pork Rib Roast, about 3 lbs.
2 – 3 apples, peeled and diced. (Cox Orange, tart and tender, is best. This sort is also ideal for making apple sauce)
4 oz. (1 cup) dried, but still juicy cranberries
Salt and Pepper to taste
1 Tbsp. brown sugar
1 Tsp. freeze-dried Basil, rubbed
2 Tbsps. breadcrumbs
Lawry’s Pork and Beef Roast Seasoning (or your favourite)
Potatoes, boiled first and then peeled
Butter or Olive Oil or your choice of oil
Serve with butter-fried potatoes. Boil the potatoes until tender, peel, fry in butter until lightly browned.
For the zucchini: Mince a clove of garlic, fry till lightly browned in butter. Add the diced zucchini and stir fry, adding salt and pepper to taste, until just cooked, but still al dente. Serve with cranberry sauce.