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* Exported from MasterCook *
Goose
Recipe By : The Nero Wolfe Cookbook by Rex Stout
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-12 Dec 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds goose
3 leeks -- sliced
1 large carrot -- sliced
1 cup chopped celery
1 tablespoon chopped parsley
1/2 teaspoon ground sage
1/2 teaspoon fresh tarragon
or 1/2 teaspoon dried leaves, crushed
4 teaspoons salt
8 black peppercorns
1 cup dry white wine
1 cup water
3 cups milk
8 garlic cloves -- crushed
4 egg yolks
2 teaspoons dry mustard
Cut the goose into 12 pieces and place them in a large saucepan. Add the
leeks and carrots to the pan along with the celery, parsley, sage,
tarragon, 2 teaspoons of the salt, the peppercorns, wine and water.
Bring the mixture to a boil; cover the pan and lower the heat. Simmer for
1 to 1 1/4 hours, until the goose is done. Remove the meat from the broth
and keep warm.
In the top of a double boiler, scald 2 1/2 cups of the milk, to which you
have added the garlic. Remove from heat.
Beat the egg yolks with the remaining 1/2 cup of milk and slowly add to
the hot milk, stirring constantly.
Return the mixture to the heat, over boiling water. Add the remaining 2
teaspoons of salt and the dry mustard. Continue to cook, stirring
constantly, until the sauce is thickened.
Pour over the goose and serve immediately.
Serves 6.
From The Nero Wolfe Cookbook by Rex Stout and the Editors of The Viking
Press; Penguin Books; 1973.
ISBN 0 14 00-5754 4
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 20 December 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 758 Calories; 33g Fat (41.8% calories
from fat); 88g Protein; 16g Carbohydrate; 2g Dietary Fiber; 457mg Cholesterol;
1830mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 2 Vegetable;
1/2 Non-Fat Milk; 1 Fat.
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