Rinse goose and remove any large layers of fat from the body cavity. Pat dry with absorbent paper. Rub body and neck cavities with a mixture of the salt and pepper. Mix apples, prunes, and sugar together; lightly spoon mixture into cavities. To close body... - 33.2238

Remove all loose fat from goose. Remove and reserve giblets, neck and wing tips for making stock, if desired. Wipe goose inside and out with damp cloth and dry thoroughly. If desired, remove wishbone for easier carving. Rub goose inside and out with lemon... - 43.8422

Saute sausage meat until pinkness disappears, then lift out with a perforated spoon letting fat drain back into the pan; crumble meat and set aside. Add chopped giblets, onion and garlic to the pan and stir-fry until onion is lightly browned. Remove from heat... - 29.8015

Saute goose livers in goose fat until tender, mash with ,eggs, and add seasonings and grated onion. Additional goose fat may be addedif necessary to make-consistency of spreading. Serve with toast. - 24.8677

Pound meat, and rub with salt and pepper. Lay apple section and 1/2 prune on each porkslice. Top each with 1 teaspoon grated onion; roll up, and tie with string. Dip in beaten egg, then in crumbs; brown rolls in butter or margarine in heavy frying pan; add... - 32.2263

Simmer liver in water just to cover until tender (about 45 minutes). Drain liver and grind. Mix with the remaining ingredients except egg white. When thoroughly blended, spread on crackers or rounds of toast and garnish with sieved egg white. Serve... - 29.1078

Cut the fish fillet into cubes of about 4 cm square. Confit the fillet in goose fat with the bay leaf, thyme and some pepper for about 45 minutes. Remove the salmon and use a fork to mash it. Whip the cream. Mix the salmon with the cream, a little soft... - 35.1262

Tie, in a square of cheese-cloth, 6 sprigs parsley, 3 short stalks celery, 3 whole cloves, 2 cloves garlic, cut, 1/2 teaspoon thyme and 2 bay leaves. Note: Cassoulet is a renowned French regional dish. The ingredients vary greatly from section to section. In... - 19.5161

Combine wine, sugar and fruit pectin, stir. MICROWAVE 12 MINUTES on HIGH, or until mixture boils and then MICROWAVE 15 MINUTES on '5'. Stir. Skim off any foam with a metal spoon. Pour into sterilized jars, cool and seal. The jelly may be MICROWAVED 1 MINUTE... - 36.843

Saute onion in butter, then add chopped liver and cook about 1 minute. Mix egg, bread crumbs, and seasonings. Add onion and liver; toss to mix. Stuff duckling lightly; prick the skin thoroughly. Put the duckling, breast down, on a rack in a shallow roasting... - 38.1494

This pate de foi gras is cooked with veal liver and ground pork rather than goose liver. The meat and liver mixed wth crumbs and eggs and set to cook in a casserole topped with bacon. Cooled and chilled for a few dats, the pate de foi gras can be served as a... - 46.494

Boil sugar, syrup, water and spices together for 10 minutes. Cut oranges into eighths and drop the pieces into the boiling syrup. Cover and simmer until orange pieces are just tender when pierced with a metal skewer. Ladle into wide-mouthed jars and... - 27.0846