"Clog-your-arteries" Goose
Terry Armstrong
cut goose into pieces
dredge pieces in flour
brown meat in butter in skillet
place browned pieces in a cassarole
Sauce:
1 pint whipping cream
1 c brown sugar
approximately 1 tsp cinnamon
mix to taste (i.e. adjust ratios to suit your tastes)
add sauce to cover meat
bake in moderate over (350 F ) for 1 hour
serve with rice
This recipe might qualify
for Anne Lindsay's
Heart Stupid Cookbook.
Perhaps this dish should be served with the
tune "Killing me softly" playing in the background.