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    Goose: Goose w/ Sauce Madame


    Source of Recipe


    Pleyn Delit Hieatt

    List of Ingredients




    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 ped
    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

    Recipe



    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.

    Serves 8

 

 

 

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