Roast Goose With Prune And Pate Stuffing Pt 2

INGREDIENTS

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
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 12, 1998, converted by MM_Buster
v2.0l.

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