|Bordeaux (Classic wine library)|
|by David Peppercorn|
A comprehensive book on Bordeaux covering not only the great chateaux but also a vast number of other wine producers, as well as the history of th...
Tip: Try red wine for more results.
Results 1 - 10 of 10 for goose red wine
(Ask your butcher ... evaporates. Stir in red wine and cook over ... heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.
About 2 hours ... evaporates. Stir in red wine and cook over ... heat to medium high; cook mixture, stirring constantly, until sauce boils and thickens.
In saucepan heat ... Put 1/4 cup wine in roasting pan ... to heat. Stuff goose with kraut and ... breast thinly. Serve with pan juices ladled over goose.
Preheat oven to ... potato halves inside goose. Cover goose ... heat. Stir briskly for 2 minutes or until sugar is dissolved. Serve warm. Makes 1 3/4 cups.
Have the goose at room temperature. ... half of the wine (1/4 cup) in ... a heated serving bowl and ladle generously over the goose slices. Will serve 4.
Clean goose well. Wipe with ... thyme, parsley, and wine. Completely cover ... often. When done, remove foil from top and brown. Remove stuffing and serve.
Combine the first 4 ingredients. Marinate the goose for 2 or ... Baste several times with marinade. Roast breast side up, uncovered, for the last 15 minutes.
Shred cabbage with ... #2 disk. Heat goose grease in large ... in form of red wine to keep very ... boil and serve. Tastes best if reheated the next day.
Select firm, flavorful ... 350 degrees. Rub goose with salt inside ... are soft, add wine, then set ... serving of meat and cover with gravy. Serves 6 to 8.
First, brown the ... a bowl. Add red wine until stuffing is ... Fill cavity of goose with stuffing. Place ... Cover pan and bake 2 hours at 350 degrees.
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