COOKED GOOSE IN MUSHROOM SAUCE
1 goose (breasted)
2 tbsp. milk
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1/2 lb. mushrooms, sliced or halved
1/4 c. green onion, chopped
1/4 c. sherry or white wine
2 tbsp. lemon juice
1 c. chicken broth (or 10 oz. can cream of chicken soup)
1 tbsp. cornstarch
Sprig of parsley
garlic powder, onion powder, salt, pepper and paprika (for sprinkling)
1 tablespoon olive oil (to brush on)
1 tablespoon butter
Brush goose with olive oil and sprinkle lightly with garlic powder, onion powder, salt, pepper and paprika. Roast in a 375°F degree oven for 20 minutes; reduce heat to 325°F and roast until juices run clear when inner thick is pierced with a cake tester or fork, or breast meat registers 155-160°F on a meat thermometer.
When goose is nearly done, prepare the sauce. Combine egg, milk and cornstarch, stirring to mix well.
In a saucepan, over medium high heat, melt butter and sauté green onions and mushrooms until onions are translucent. Stir in broth and bring to a boil. Reduce heat to a simmer.
Add cornstarch and milk mixture; simmer over very low heat, stirring occasionally until mixture thickens. Add lemon juice, salt and pepper, to taste and a pinch of paprika. Stir in wine and cook 10 more minutes.
Allow goose to stand at room temperature for 15 minutes before carving. Carve breast diagonally and arrange in a fan shape on plate. Pour sauce down the center. Garnish with parsley.
Serve accompanied by extra sauce for the table.
This reminds me of the good ole days.. So good to see you again my dear FRiend!.. :)