Goose with sauce madame
8 Servings
Ingredients
| Quantity | 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 | ||
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 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