Alma Lach

Oie Aux Pruneaux

Goose with Prunes

Preparation info
  • Serves

    6 to 8

    .
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (10–14-pound) goose
  • Salt and pepper
  • 20 large prunes

Method

  1. Remove neck and giblets from goose. Sprinkle cavity with salt and pepper. Cook neck and gizzard to make stock.
  2. Simmer goose liver and prunes in water for about 15 minutes. Drain. Put liver into small dish. Cover with Madeira and let it marinate.
  3. When prunes are cool enough to handle, pit them. Cut Madeira-flavored liver into as many pieces as there