Ingredients
- 1 arrange goose on platter (serving)
- 1 serve the thing (whole)
- 1 make apricot stuffing
- 1 make roast goose
- 1 in bowl combine molasses
- 1 celery stalk (chopped)
- 1 make molasses glaze
- 1 apples
- 1 egg
- 1/2 quart casserole
- 1 c molasses
- 1 c apricots (dried chopped)
- 1 1/2 c rich chicken stock
- 8 oz onion (chopped)
- 1 tbsp vegetable oil
- 2 tsp bottled pepper sauce (hot)
- 1 tbsp garlic (minced)
- 1 tbsp thyme (fresh chopped)
- 1 tsp gingerroot (fresh finely chopped)
- 1/2 tbsp black pepper cracked
- 1 tsp garlic (chopped)
- 1 tsp thyme (dried)
- 1 tbsp parsley (chopped)
- 1 tbsp sage (fresh chopped)
- 1/2 tsp black pepper coarsely
- 1/2 tsp rubbed sage (dried)
- some molasses glaze completely over goose
>From Chef Dean Fearing at The Mansion on Turtle Creek; Dallas, Texas.
Roast Goose with All the Fixings, December, 1995 "Victoria" magazine. >From the files of billspa@ix.netcom.com Typos by Jeff Pruett.
>From the files of billspa@ix.netcom.com
