| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Irish |
|
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
http://www.irishfood.com/recipes/index.html
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.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 16, 1998
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