Goose with Sauce Madame

Posted Dec 31st, 2006
Author
Discuss No Comments
Category Main Dish

1 Goose

1 t Sage

1 t Parsley

1 t Hyssop (or mint)

1 t Savory

1 Pear, hard — peeled, cored

-& chopped 1 Quince — pared, cored &

-chop 2 Garlic clove — finely minced

1 c Grape, seedless

1/4 c Bread crumbs

1/2 ts Cinnamon

1/4 ts Ginger

1/4 c Vinegar

1/4 c Wine, red

1/2 ts Salt — or to taste

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 <curmudgn@flash.net> On WED, 01 NOV 1995 134731 GMT
Share

Discuss - No Comments

No comments yet. Why not add one below?

Add a Comment

Your email address will not be published. Note marked required (*) fields.

*

Categories