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Tess from SaintLouis, MO
"Age is something that doesn't matter, unless you are a cheese."


SaintLouis, MO

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Stuffed Canada Blue Goose

  • Blue goose
  • Salt and pepper
  • Chopped onions
  • Mushrooms
  • Chestnuts
  • Sage
  • Rosemary leaves
  • Chopped parsley
  • 1/2 a chopped lemon
  • Fresh white bread crumbs
  • Onions
  • Carrots
  • Brown sauce
  • Apples
Draw, clean and wash a fat blue goose; season well with pepper and salt; stuff with mixture of sauteed chopped onions and mushrooms, dry-cooked chestnuts, sage, rosemary leaves, chopped parsley, 1/2 a chopped lemon, fresh white bread crumbs. Truss the goose, roast in slow oven for 2 1/2 hours, or until well cooked; add onions and carrots; when done, remove goose, add little brown sauce to the roasting pan, strain and serve the gravy separately. Garnish the goose with baked apples.

Crab Soup

  • 6 hard-shelled crabs
  • 3 cups White Stock III
  • 2/3 cup stale bread crumbs
  • 1 slice onion
  • 1 sprig parsley
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup cream
  • Salt
  • Cayenne
Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twenty minutes (be patient, you rascal). Rub through a sieve, bind with butter and flour cooked together, then add cream and seasonings. Serve with Pulled Bread.

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