Goose with sauce madame

Yield: 8 Servings

Measure Ingredient
1 Goose
1 teaspoon Sage
1 teaspoon Parsley
1 teaspoon Hyssop (or mint)
1 teaspoon Savory
1 Pear, hard; peeled, cored & chopped
1 Quince; pared, cored & chop
2 Garlic clove; finely minced
1 cup Grape, seedless
¼ cup Bread crumbs
½ teaspoon Cinnamon
¼ teaspoon Ginger
¼ cup Vinegar
¼ cup Wine, red
½ teaspoon Salt; or to taste
-- Pleyn Delit
Hieatt and Butler Submitted

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 ¼ cup is probably as much as most people would find palatable). Pour over the goose, or serve separately.

By SAM WARING <SAM.WARING@...> On WED, 01 NOV 1995 134731 GMT

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