MM: Goose with Sauce Madame
---------- Recipe via Meal-Master (tm) v8.05
Title: Goose with Sauce Madame
Categories: Game, Poultry
Yield: 8 Servings
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
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.
~ Pleyn Delit Hieatt and Butler. Submitted By SAM
WARING
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