Goose With Sauce Madame Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Goose,
1 tsp: Sage,
1 tsp: Parsley,
1 tsp: Hyssop, or mint
1 tsp: Savory,
1: Pear, hard, peeled, cored & chopped
1: Quince, pared, cored & chop
2: Garlic clove, finely minced
1 cup: Grape, seedless
1/4 cup: Bread crumbs,
1/2 tsp: Cinnamon,
1/4 tsp: Ginger,
1/4 cup: Vinegar,
1/4 cup: Wine, red
1/2 tsp: Salt, or to taste
Directions:
Stuff the goose with a mixture of the fruits, herbs, and garlic; sew
or skewer closed, and roast on a rack in an open roasting pan at 325
degrees for 30 minutes per pound. Pour off the fat as it accumulates,
and set aside When goose is about done, make a sauce by blending
together the breadcrumbs vinegar, spices, and wine, with a little of
the accumulated fat (about 1/4 cup is probably as much as most people
would find palatable). Pour over the goose, or serve separately.
-- Pleyn Delit
Hieatt and Butler Submitted
By SAM WARING On WED, 01 NOV
1995 134731 GMT
Source from luhu.jp
or skewer closed, and roast on a rack in an open roasting pan at 325
degrees for 30 minutes per pound. Pour off the fat as it accumulates,
and set aside When goose is about done, make a sauce by blending
together the breadcrumbs vinegar, spices, and wine, with a little of
the accumulated fat (about 1/4 cup is probably as much as most people
would find palatable). Pour over the goose, or serve separately.
-- Pleyn Delit
Hieatt and Butler Submitted
By SAM WARING
1995 134731 GMT
Source from luhu.jp
Tags
Game