[Sca-cooks] whole, roasted goose breast over sauerkraut

[Stefan li Rous]

Okay, that sounds better and possible as well. Roasting goose over  
burning sauerkraut just didn't sound that good.

Still, since the original recipe wasn't quoted I was wondering, and  
still am. The original recipe might actually make this much clearer.

Roasting in the oven hadn't occurred to me. I guess if I look around  
some I might be able to find a goose breast. Perhaps at Central  
Market. Fatty as it is likely to be, it should roast well.

Stefan

I assumed the latter....all the lovely juices and grease from the goose
breast would do lovely things to veggies it's being roasted over, and I
figure that if the OP had meant the breast was *served* over the  
sauerkraut,
it would have been written that way...
--Maire


----- Original Message -----

<<< I don't know. A German Renaissance recipe has a whole goose
breast roasted over sauerkraut. It's good, but you don't want to eat
again for a few days after... >>>

Okay, is that a whole, roasted goose breast served over separately
prepared sauerkraut? Or is that a whole goose breast roasted over
sauerkraut and then served?

I imagine the first, but I've been surprised here before.

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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