| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Taste3 |
1 |
Servings |
INGREDIENTS
|
|
Goose stock |
| 1 1/2 |
lb |
Egglant, sliced |
| 2 |
T |
Butter |
INSTRUCTIONS
For the last 75 minutes of goose cooking, place sliced eggplant
underneath the goose. When goose is done, remove the fat from the
roasting pan and add the stock to the pan. Stir, over a high heat and
reduce the liquid to desired consistency. Strain sauce into a saucepan
and stir in butter to enrich. Season with salt and pepper to taste.
Recipes Courtesy of David Rosengarten Suggested wine: Dopff au Moulin
Gewurztraminer 1996 Converted by MC_Buster. Recipe by: TASTE SHOW
#TS1G32 Converted by MM_Buster v2.0l.
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