🫙 From the Spice Rack
Goose with Sauce Madame
1 Goose 1 t Sage 1 t Parsley 1 t Hyssop (or mint) 1 t Savory 1 Pear, hard -- peeled, cored -& chopped 1 Quince -- pared, cored & -chop 2 Garlic clove -- finely minced 1 c Grape, se...
maineasy
Ingredients8 items
Ingredients
- 1goose
- 1tsp sage
- 1tsp parsley
- 1tsp hyssop (or mint)
- 1tsp savory
- 1pear, hard -- peeled, cored
- 1cup grape, seedless
- 1/4cup bread crumbs
Directions
- 1
1 Goose 1 t Sage 1 t Parsley 1 t Hyssop (or mint) 1 t Savory 1 Pear, hard -- peeled, cored -& chopped 1 Quince -- pared, cored & -chop 2 Gar
- 2
sew or skewer closed, and roast on a rack in an open roasting pan at 325 degrees for 30 minutes per pound
- 3
Pour off the fat as it accumulates, and set aside When goose is about done, make a sauce by blending together the breadcrumbs vinegar, spice
- 4
Pour over the goose, or serve separately
- 5
Pleyn Delit Hieatt and Butler Submitted By SAM WARING <curmudgn@flash.net> On WED, 01 NOV 1995 134731 GMT