| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Game |
6 |
Servings |
INGREDIENTS
| 2 |
|
Goose breasts; 1.5-lb each |
|
|
Salt & freshly ground black pepper |
| 1 |
qt |
Chicken stock |
| 1 |
|
Onion; sliced |
| 1 |
|
Carrot; peeled & chunked |
| 1 |
ts |
Honey |
| 1 |
c |
Dry white wine |
| 1/4 |
c |
Reserved goose fat |
| 3/4 |
c |
Flour |
INSTRUCTIONS
ROUX
1. Preheat oven to 450F.
2. Season goose breasts w/ salt & pepper. Place in baking pan & bake in
preheated oven 35 min., until browned. Remove from oven & pour off fat,
reserving 1/4 cup for Roux.
3. Add Chicken Stock, onion, carrot, honey & wine to pan. Return to oven &
cook 1 to 1-1/2 hours or until goose breasts are tender.
4. Remove goose breasts to serving platter & keep warm. Strain pan
drippings to remove vegetables. Skim as much fat as possible from drippings
& place drippings in saucepan. Gradually add Roux, stirring constantly,
until very thick.
5. Slice goose breasts thinly. Pour sauce over & serve immediately. ROUX:
Place fat in skillet & heat until sizzling. Add flour & cook 2-3 min.,
stirring constantly w/ wooden spoon. Remove from heat.
FOX & HOUNDS
MILWAUKEE; GEVREY-CHAMBERTIN,
LES PETIT CHAPELLES,1969
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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