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
- 425 gr casserole
- 240 ml molasses
- 270 gr apricots (dried chopped)
- 350 ml rich chicken stock
- 110 gr onion (chopped)
- 16 ml vegetable oil
- 10 ml bottled pepper sauce (hot)
- 8 gr garlic (minced)
- 6 gr thyme (fresh chopped)
- 5 gr gingerroot (fresh finely chopped)
- 4 gr black pepper cracked
- 3 gr garlic (chopped)
- 2 gr thyme (dried)
- 2 gr parsley (chopped)
- 2 gr sage (fresh chopped)
- 1 gr black pepper coarsely
- 1 gr 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 inchVictoria" magazine. >From the files of billspa@ix.netcom.com Typos by Jeff Pruett.
>From the files of billspa@ix.netcom.com
