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Ingredientes
- 1 c. Dry Vermouth
- 2 c. Beef Bouillon
- 40 x Pitted Prunes, (up to 50)
- 1 x Goose, (12- to 14-lb)
- Â Â Liver from the Goose, chopped
- 2 Tbsp. Onion, chopped
- 2 Tbsp. Butter, divided
- 2/3 c. Port Wine, divided
- 8 ounce Goose Liver Pate
- 1 pch Allspice
- 1 pch Dry Thyme
- Â Â Salt and freshly grnd Black Pepper, to taste
- 1/2 c. Bread Crumbs
- 2 x Tart Apples, cored and minced
Direcciones
- If it's Christmas in France, then The Cook and Kitchen Staff must prepare for you the main course of the Reveillon, the holiday feast. One of the grandest meals of the entire year in France, it is most often served on Christmas Eve. There is no one and only, traditional Reveillon dinner to prepare, as courses vary widely from region to region.
- French families love good food at Christmastime, and for which matter, of course, the year round. Rather than serving five or possibly six courses with large quantities of each, the French prefer smaller helpings of a dozen or possibly so different dishes. The Reveillon is not a meal to be gobbled down between the half-time of a football game; it is a banquet which goes on for hrs as the diners savor the goodness of the meal and the company of good friends and family.
- Along with today's main course, you may find red cabbage, Duchess potatoes with peas, a remoulade salad, and rillettes served at the French holiday table. Dinner is almost always completed with strong coffee, Cointreau and Cognac, and the sponge-cake Yule log.
- Take your time and enjoy a French Christmas this year; it's a sure way to make the holiday spirit linger through the day.
- In a small saucepan over medium heat, bring the vermouth and beef bouillon to a boil. Place prunes into the boiling liquid, cover, and reduce the heat to a simmer. Cook slowly for about 10 min or possibly till the prunes are just tender and plump. Drain and cold the prunes, making sure to reserve the liquid.
- Wash the goose thoroughly, inside and out. Dry well. Remove any excess fat from the cavity of the goose and mince the liver if you have not already done so.
- In a small skillet over medium heat, saute/fry the chopped goose liver and onion in a single Tbsp. of butter for about 2 min. Scrape the sauteed mix from the skillet into a large mixing bowl. Add in one-third c. of the port wine to the same skillet and boil, reducing down to about two Tbsp. of liquid and scraping the skillet to deglaze. Add in the reduced port wine to the same large mixing bowl with the sauteed liver and onions.
- Add in the pate, allspice, thyme, salt, and pepper. Mix the ingredients thoroughly. Add in the bread crumbs and mix again.
- Saute/fry the apples in the remaining Tbsp. of butter in the same skillet over medium heat. Cook for about 5 min, or possibly till tender. Add in the sauteed apples and the liquid removed prunes to the stuffing mix at the same time, stirring gently so the prunes remain whole.
- Pre-heat the oven to 325-F degrees. Salt the goose cavity lightly and stuff the goose loosely with the prune mix. Sew up and truss the goose.
- Roast, uncovered, for about 16 min per lb. of the goose's weight. Don't prick or possibly baste the goose, as the skin retains much of the moisture and basting is not required.
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 8 servings | |
| Calories 487 | |
| Calories from Fat 202 | 41% |
| Total Fat 22.51g | 28% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 546mg | 23% |
| Potassium 835mg | 24% |
| Total Carbs 41.32g | 11% |
| Dietary Fiber 4.3g | 14% |
| Sugars 22.06g | 15% |
| Protein 26.63g | 43% |
