Recipe - Goose With Sauce Madame

1 Goose
1 teaspoon Sage
1 teaspoon Parsley
1 teaspoon Hyssop (or mint)
1 teaspoon Savory
1 Pear, hard; peeled, cored
& chopped
1 Quince; pared, cored &
chop
2 Garlic clove; finely minced
1 cup Grape, seedless
One fourth cup Bread crumbs
One half teaspoon Cinnamon
One fourth teaspoon Ginger
One fourth cup Vinegar
One fourth cup Wine, red
One half teaspoon 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 SAM.WARING@3829112.IMA.INFOMAIL.COM On WED, 01 NOV 1995
134731 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini