Goose is always well done. Yes, it is fatty, like duck. However, if you punch holes in it with a fork, the grease expresses well. Also, we make a stuffing of apples and sausages which cuts some of the greasiness. My wife makes hollondaise herself, and we use it with asparagus. She also makes broccoli mildly sauteed after boiling. We generally have something like baked sweet potatoes, perhaps some salad, and she makes a Bavarian cream with creme anglais, raspberries optional, which is to die for.
There are some good Greek and Lebanese restaurants around here, and I will see which have carry out. Also, my favorite deli is not far,and has splendid chopped liver. I figured some hummus, baba ghanouj, dolmades, tzatziki, taramosalata, chopped liver, maybe some herring, maybe a little gnosh of lox, maybe a knish or two, perhaps felafel, perhaps spanikopita, some brie or (preferably) St. Andre (triple creme), some gruyere, some feta or chevre, maybe some stilton or smoked gouda, some pate' compagne, maybe some pate' forstiere, maybe some mousse trouffee'. Along those lines......... |
