From
the Kitchen and Campfires of Tom and Ann RotheFrom
the Kitchen and Campfires of Tom and Ann Rothe
Molé of Goose
breast halves of one goose
3 lb. butter
3 cup minced green pepper
3 cup minced almonds
ground cinnanom/clove spice mix
2-3 bars of chocolate
2 cup grapefruit rind
1 cup cream
Sauté goose breast halves in 4 TBS butter 10 minutes until
cooked. In a separate step, lightly sauté minced green pepper,
almonds, and ground cinnamon/clove spices in the remaining
butter. Add chocolate bars and grapefruit rind, stirring until
blended. Add 1 cup cream and heat through. Pour the mixture over
the goose breasts and simmer for a few minutes. Serve goose and
sauce, garnished with sesame seeds. Spanish rice is a fine
accompaniment.
From: Mary Land’s Louisiana Cookery, (1954) LSU Press.