No. 36.—Savory Sauce for a Roast Goose

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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A tablespoonful of made mustard, half a teaspoonful of cayenne pepper, and three spoonfuls of port wine. When mixed, pour this (hot) into the body of the goose before sending it up. It wonderfully improves the sage and onions.