Title: Goose with Sauce Madame
Categories: Game Poultry
Yield: 8 Servings

1		Goose
1	ts	Sage
1	ts	Parsley
1	ts	Hyssop (or mint)
1	ts	Savory
1		Pear, hard; peeled, cored & chopped
1		Quince; pared, cored & chop
2		Garlic clove; finely minced
1	c	Grape, seedless
1/4	c	Bread crumbs
1/2	ts	Cinnamon
1/4	ts	Ginger
1/4	c	Vinegar
1/4	c	Wine, red
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 degrees 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.

~ Pleyn Delit Hieatt and Butler. Submitted By SAM WARING

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