Tyronne roast goose
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Goose | ||
| 6 | cups | Breadcrumbs |
| 3 | tablespoons | Sage |
| ½ | cup | Chopped cooked bacon |
| 4 | ounces | Butter |
| 4 | xes | Finely chopped shallots |
| 2 | xes | Eggs |
| Salt and pepper | ||
| ½ | x | Lemon |
Directions
Wash and dry goose. Cut off any excess fat from around neck cavity. Prick skin well all over. Rub skin with lemon, and season. Fry shallots in butter until softened, mix with breadcrumbs, sage and bacon, season and bind with eggs, and use to stuff bird. Sew up. Place in a very hot oven, 475F, for 10 minutes. Then reduce heat to 340F, and cook for 3½ - 4 hours. Serve with applesauce.
Posted to recipelu-digest by LSHW <shusky@...> on Mar 16, 1998