|Boat Cuisine: The All-Weather Cookbook|
|by June Raper|
"This looks better than beans on toast!" June Raper has been at sea long enough to be suspicious of recipes describing "how to make jam at sea" or...
1 - 10 of 18 for sauce for goose
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Brush goose with olive oil ... 375°F degree oven for 20 minutes; reduce ... done, prepare the sauce. Combine egg, ... accompanied by extra sauce for the table.
Preheat oven to ... potato halves inside goose. Cover goose ... oven and bake for approximately 3 hours ... with Sweet Brandy Sauce. Serves 6. ... Makes 1 3/4 cups.
Salt and pepper goose inside and out. ... at 325 degrees for 2 hours. Almost ... than you think. SAUCE: Combine ingredients ... good even Linda eats it!
Rinse cavity of goose. Stuff with ... pierced with fork. Yield 6 servings. Store in jar. Let stand for a week, then pass through a sieve and bottle securely.
Clean a wild goose and wipe inside ... at 500 degrees for 30 minutes. Reduce ... once with Orange Sauce. Cook over ... cointreau may be added, if desired.
Toss meat cubes ... to thicken the sauce and whisk well. ... Mix thoroughly, then return meat mixture to pan and heat through. Serve over noodles or rice.
(Ask your butcher ... stand 15 minutes for easier slicing. 7. Prepare Bordelaise Sauce. 8. To ... mixture, stirring constantly, until sauce boils and thickens.
Place all ingredients, ... close bag. Put bag in roasting pan and slit the top of the bag. cook 2 hours at 350 degrees. Serve sauce as gravy on the side.
Place the goose in a large ... cover tightly. Simmer for 2 1/2 hours ... heat, and serve in a separate bowl. (We recommend wild rice if you stuff the goose.)
Simmer goose and giblets in ... celery and seasoning for 1 1/2 to ... stock and reserve. When goose is cool, bone and cut into large pieces; chop giblets.
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