Tyronne roast goose

4 Servings

Ingredients

Quantity Ingredient
Goose
6 cups Breadcrumbs
3 tablespoons Sage
½ cup Chopped cooked bacon
4 ounces Butter
4 xes Finely chopped shallots
2 xes Eggs
Salt and pepper
½ x Lemon

Directions



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 3½ - 4 hours. Serve with applesauce.

Posted to recipelu-digest by LSHW <shusky@...> on Mar 16, 1998

Related recipes