Roast Goose With Molasses Glaze And Apricot Stuffing
Ingredients
some molasses glaze completely over goose
240 ml molasses
10 ml bottled pepper sauce
5 gr gingerroot
3 gr garlic
1 gr black pepper coarsely
110 gr onion
1 celery stalk
16 ml vegetable oil
8 gr garlic
4 gr black pepper cracked
6 gr thyme
2 gr thyme
2 gr parsley
2 gr sage
1 gr rubbed sage
270 gr apricots
1 egg
350 ml rich chicken stock
1 apples
1 make molasses glaze
1 in bowl combine molasses
1 make roast goose
1 make apricot stuffing
425 gr casserole
1 serve the thing
1 arrange goose on platter
Instructions
>From Chef Dean Fearing at The Mansion on Turtle Creek; Dallas, Texas.
Roast Goose with All the Fixings, December, 1995 inchVictoria" magazine. >From the files of billspa@ix.netcom.com Typos by Jeff Pruett.
>From the files of billspa@ix.netcom.com