Goose with Sauce MadameIngredients: - 1 Goose
- 1 ts Sage
- 1 ts Parsley
- 1 ts Hyssop (or mint)
- 1 ts 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
Instructions:
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.
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