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Oie Aux Pruneaux
Goose with Prunes
Preparation info
- Serves
6 to 8
. - Difficulty
Medium
Appears in
By Alma Lach
Published 1974
Ingredients
1 10–14 -pound - Salt and pepper
20
Method
- Remove neck and giblets from goose. Sprinkle cavity with salt and pepper. Cook neck and gizzard to make stock.
- Simmer goose liver and prunes in water for about 15 minutes. Drain. Put liver into small dish. Cover with Madeira and let it marinate.
- When prunes are cool enough to handle, pit them. Cut Madeira-flavored liver into as many pieces as there
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- Oie Aux Pruneaux
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