INGREDIENTS

INSTRUCTIONS

If it's Christmas in France, then The Cook and Kitchen Staff must
prepare for you the main course of the Reveillon, the holiday feast.
One of the grandest meals of the entire year in France, it is most
often served on Christmas Eve. There is no one and only, traditional
Reveillon dinner to prepare, as courses vary widely from region to
region.  French families love good food at Christmastime, and for that
matter,  of course, the year round. Rather than serving five or six
courses  with large quantities of each, the French prefer smaller
helpings of  a dozen or so different dishes. The Reveillon is not a
meal to be  gobbled down between the half-time of a football game; it
is a  banquet that goes on for hours as the diners savor the goodness
of  the meal and the company of good friends and family.  Along with
today's main course, you may find red cabbage, Duchess  potatoes with
peas, a remoulade salad, and rillettes served at the  French holiday
table. Dinner is almost always completed with strong  coffee, Cointreau
and Cognac, and the sponge-cake Yule log.  Take your time and enjoy a
French Christmas this year; it's a sure  way to make the holiday spirit
linger through the day.  In a small saucepan over medium heat, bring
the vermouth and beef  bouillon to a boil. Place prunes into the
boiling liquid, cover, and  reduce the heat to a simmer. Cook slowly
for about 10 minutes or  until the prunes are just tender and plump.
Drain and cool the  prunes, making sure to reserve the liquid.  Wash
the goose thoroughly, inside and out. Dry well. Remove any  excess fat
from the cavity of the goose and mince the liver if you  have not
already done so.  In a small skillet over medium heat, sauté the
minced goose liver and  onion in a single tablespoon of butter for
about 2 minutes. Scrape the  sautéed mixture from the skillet into a
large mixing bowl. Add  one-third cup of the port wine to the same
skillet and boil, reducing  down to about two tablespoons of liquid and
scraping the skillet to  deglaze. Add the reduced port wine to the same
large mixing bowl with  the sautéed liver and onions.  Add the pate,
allspice, thyme, salt, and pepper. Mix the ingredients  thoroughly. Add
the bread crumbs and mix again.  Sauté the apples in the remaining
tablespoon of butter in the same  skillet over medium heat. Cook for
about 5 minutes, or until tender.  Add the sautéed apples and the
drained prunes to the stuffing  mixture at the same time, stirring
gently so the prunes remain whole.  Pre-heat the oven to 325-F degrees.
Salt the goose cavity lightly and  stuff the goose loosely with the
prune mixture. Sew up and truss the  goose.  Roast, uncovered, for
about 16 minutes per pound of the goose's  weight. Do not prick or
baste the goose, as the skin retains much of  the moisture and basting
is not required.  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 144
Total Fat: 16.1g
Cholesterol: 50.2mg
Sodium: 596mg
Potassium: 209.6mg
Carbohydrates: 9.5g
Fiber: 1.7g
Sugar: 1.7g
Protein: 6.1g