* Exported from MasterCook * Goose With Sauce Madame Recipe By : Pleyn Delit Hieatt and Butler Serving Size : 8 Preparation Time :0:00 Categories : Goose Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Goose 1 ts Sage 1 ts Parsley 1 ts Hyssop or mint 1 ts Savory 1 Hard pear -- - peeled, cored & chopped 1 Quince -- pared, cored & chop 2 cl Garlic -- finely minced 1 c Grapes -- seedless 1/4 c Bread crumbs 1/2 ts Cinnamon 1/4 ts Ginger 1/4 c Vinegar 1/4 c Red wine 1/2 ts Salt -- or to taste Stuff the goose with a mixture of the fruits, herbs, and garlic; sew or skewer closed, and roast on a rack in an open roasting pan at 325°F for 30 minutes per pound. Pour off the fat as it accumulates, and set aside. When goose is about done, make a sauce by blending together the breadcrumbs vinegar, spices, and wine, with a little of the accumulated fat. About 1/4 cup is probably as much as most people would find palatable. Pour over the goose, or serve separately. Posted by: Sam Waring , Nov 1, 1995 - - - - - - - - - - - - - - - - - -