Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Goose stock |
| 1½ pounds | Egglant; sliced |
| 2 tablespoons | Butter |
For the last 75 minutes of goose cooking, place sliced eggplant underneath the goose. When goose is done, remove the fat from the roasting pan and add the stock to the pan. Stir, over a high heat and reduce the liquid to desired consistency. Strain sauce into a saucepan and stir in butter to enrich. Season with salt and pepper to taste.
Recipes Courtesy of David Rosengarten Suggested wine: Dopff au Moulin Gewurztraminer 1996 Converted by MC_Buster.
Recipe by: TASTE SHOW #TS1G32
Converted by MM_Buster v2.0l.