Name: Roast Goose with Prune And Pate Stuffing Pt 2
Ingredients: See part 1

It is for us, in whom the Christian Church is at this moment partially embodied, to declare that Christianity, that the Christian faith can do that for the world which the world needs. You say, “What can I do?” You can furnish one Christian life. You can furnish a life so faithful to every duty, so ready for every service, so determined not to commit every sin, that the great Christian Church shall be the stronger for your living in it, and the problem of the world be answered, and a certain great peace come into this poor, perplexed phase of our humanity as it sees that new revelation of what Christianity is.

Phillips Brooks

CATEGORY	CUISINE	TAG	YIELD
			8	To 10

INGREDIENTS

See part 1

INSTRUCTIONS

Periodically remove fat from the roasting pan.
Remove the cooked goose from the oven and place the bird on a large platter
for presentation, being sure to keep it warm.
Pour off the excess fat from the roasting pan and deglaze the pan using the
reserved vermouth and beef bouillon mixture in which the prunes were boiled
and the remaining one-third cup of port wine. Boil the mixture down
rapidly, scraping the pan to pull up the drippings. Strain the mixture and
thicken with cornstarch if desired. Otherwise, place in a sauce boat and
serve with the goose to be carved at the holiday dinner table.
Posted to [email protected] by Recipe-a-Day
<[email protected]> on Dec 12, 1998, converted by MM_Buster
v2.0l.

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