Roast Goose and Stuffing
Ingredients
- 50 prunes
- Earl Grey tea
- 1/4 pint (1/2 cup) dry vermouth
- 3/4 pint (1 1/2 cups) goose stock (made from the neck and giblets)
- 1 ounce butter
- 4 shallots, finely chopped
- Goose liver, blanched and finely chopped
- 1/4 pint (1/2 cup) port
- 4 ounces pate de foie gras (or similar)
- 3 tablespoons fresh bread crumbs
- Pinch ground allspice and dried thyme
- Salt and freshly ground black pepper
- 1 (10 pound) oven-ready goose
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