| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
4 |
Servings |
INGREDIENTS
|
|
Goose |
| 6 |
c |
Breadcrumbs |
| 3 |
tb |
Sage |
| 1/2 |
c |
Chopped cooked bacon |
| 4 |
oz |
Butter |
| 4 |
x |
Finely chopped shallots |
| 2 |
x |
Eggs |
|
|
Salt and pepper |
| 1/2 |
x |
Lemon |
INSTRUCTIONS
Wash and dry goose. Cut off any excess fat from around neck cavity. Prick
skin well all over. Rub skin with lemon, and season. Fry shallots in
butter until softened, mix with breadcrumbs, sage and bacon, season and
bind with eggs, and use to stuff bird. Sew up. Place in a very hot oven,
475F, for 10 minutes.
Then reduce heat to 340F, and cook for 3 1/2 - 4 hours. Serve with
applesauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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