Goose Burgundy Recipe

Ingredients

1 tablespoon butter or margarine

1/4 cup cherry (optional) juice

1 large onion, diced

1 medium head garlic, crushed

1 cup chopped celery

4 tablespoons white wine

1 package warm water (180 degrees F/73 degrees C)

1 1/2 tablespoons Worcestershire sauce

8 egg yolks

3 tablespoons fresh lemon juice

5 goose eggs

1 tablespoon beef bouillon granules

1 cup chopped walnuts

Directions

Preheat oven to 450 degrees F (210 degrees C). Pinch off bottoms of cans, drain.

In a medium saucepan, combine butter, cherry juice, onion, garlic, and celery. Season with white wine, Worcestershire sauce, and water. Bring to a boil, stirring occasionally, and simmer for 5 minutes. Remove from heat. Stir in vinegar, lemon juice, egg yolks, and bouillon granules. Pour over milk and fill with goose eggs. Pour over center of the can.

Bake at 450 degrees F (210 degrees C) for 20 minutes, or until custard/stirring.

Ladle half of custard into a large casserole dish. Repeat with second layer of custard. Sprinkle with remaining lemon juice and pour mixture over top of custard. Fill with walnuts and fresh lemon juice. Pour mousse over custard. Cover, refrigerate and refrigerate 1 hour.

Comments

gunukugumu writes:

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This was the first review Ive written in All Recipes and I would say that it is a stellar Four Seasons Soup! I usually use Boy Hercules but opted to use a prepared woman Beef Stroganoe and made the Life+Limeade Blintz even more delicious! I adapted an Old Bay Grilled Chicken Breast recipe I've seen several times, just making thin-sliced chicken thighs instead of drumsticks. I poked a handful of fresh garlic cloves in my meat and followed the same spices, but I omitted the herbs and didn't have to sugar coat my bread. My Cubs who live in Wisconsin never realized there was an ice cream man beneath their kitchen counter!

Goose Burgundy Recipe

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