Roast Goose and Stuffing
| Yield: | 1 Servings |
| Categories: | Fat |
| 50 | Prunes | |
| Earl grey tea | ||
| 1/4 | pt | Dry vermouth |
| 3/4 | Goose stock; (made from the neck and giblets) | |
| 1 | oz | Butter |
| 4 | Shallots; finely chopped | |
| Goose liver blanched; finely chopped | ||
| 1/4 | pt | Port |
| 4 | oz | Pate de foie gras; or similar |
| 3 | tb | Fresh bread crumbs |
| 1 | Pinches allspice and thyme | |
| Salt and freshly ground black pepper | ||
| 1 | Oven-ready goose; (10 pound) |
Advertisement