Saturday, December 19, 2009

MY GOOSE IS COOKED

Well, it’s gonna be. Right now it’s raw, sitting in the fridge downstairs... but it will be going into the oven shortly, there to be roasted to a golden turn. The giblets and backbone have already been cooked down to a rich stock that will serve as the base for a fine sauce.

Yes, it’s time for this year’s Aubrey-Maturin Dinner. Here’s the Bill of Fare:

Aubrey-Maturin Dinner Menu 2009

The Strasburg Pie is cooling in the fridge even as I write this. It’s nothing more (or less) than a whole duck foie gras in all its hyperfatty glory, crammed into a puff pastry shell with a full pound of bacon: There exists no more decadent, calorific, cholesterol-laden dish on the face of the planet. I’ll post photographs later, of course.

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