| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Taste3 |
1 |
servings |
INGREDIENTS
|
|
Goose stock |
| 1 1/2 |
lb |
Egglant; sliced |
| 2 |
tb |
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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