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Roast Goose With Prune And Pate Stuffing Pt 1 - Recipe Cost

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1 c. Dry Vermouth
    Salt and freshly grnd Black Pepper, to taste
Ingredients Per Serving Qty Common Price Price per Serving
2 c. Beef Bouillon 1/4 cup
n/a
 
40 x Pitted Prunes, (up to 50) 5 prunes
n/a
 
1 x Goose, (12- to 14-lb) 1/8 goose
$14.00 per pound
$5.91
    Liver from the Goose, chopped 1/8 liver
n/a
 
2 Tbsp. Onion, chopped 3/4 teaspoon
$0.79 per pound
$0.00
2 Tbsp. Butter, divided 3/4 teaspoon
$3.99 per 16 ounces
$0.03
2/3 c. Port Wine, divided 1 tablespoon
$22.00 per liter
$0.43
8 ounce Goose Liver Pate 1 oz
n/a
 
1 pch Allspice 1/8 pinch
$18.00 per pound
$0.00
1 pch Dry Thyme 1/8 pinch
$1.97 per 2 ounces
$0.00
1/2 c. Bread Crumbs 1 tablespoon
$1.79 per 15 ounces
$0.03
2 x Tart Apples, cored and minced 1/4 apples
$1.46 per pound
$0.15
Total per Serving $6.56
Total Recipe $52.47
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