Roast Goose with Pork, Prune and Chestnut Stuffing
While author Luke Barr's research shows that Julia Child prepared a roast goose stuffed with pork, prunes and chestnuts for Christmas dinner in 1970, no such exact recipe exists in any of her cookbooks. Inspired by the goose recipes in Child'sMastering the Art of French Cooking,F&W凯Chun完善这个美味的版本,which calls for techniques—like basting the goose with boiling water—that Child most likely used as well.Slideshow:Christmas Roasts
2013年12月
Gallery
Credit: © Christina Holmes
Recipe Summary
Ingredients
Directions
Notes
The goose can be ordered online atschiltzfoods.com.
Suggested Pairing
Floral red Burgundy like one from Pommard.