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Goose with Sauce Madame

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Ingredients
  • 1 goose
  • 1 ts sage
  • 1 ts parsley
  • 1 ts hyssop (or mint)
  • 1 ts savory
  • 1 hard pear, peeled, cored and chopped
  • 1 quince, pared, cored and chopped
  • 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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