Goose or Duck Ragout
- Goose or duck
- gravy or bouillon
- Steamed prunes
- Sauteed mushrooms
- Butter
- Flour
- Sugar coloring
- Cooked apples
Cut remains of goose or duck into small pieces, heat in gravy or bouillon together with steamed prunes and sauteed mushrooms. Use only enough gravy or bouillon to cover the meat. When meat is ready, strain and thicken juice with butter and flour. If not dark enough, add some sugar coloring. Replace meat in gravy and heat. Pour into center of platter and garnish with sections of cooked apples.
Submitted by Jun 4, 2009
15 min
30 min
45 min