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Reply to "Christmas Luncheon with Goose"
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[quote=Anonymous][quote=Anonymous]In How to Cook Everything, Mark Bittman suggests: Wild greens salad Roast Goose Bread stuffing with mushrooms Pureed turnips Baked pumpkin slices Roasted chestnuts Lemon, orange, or grand marnier souffle Egg nog[/quote] Thanks! We're going to go with: Gougeres Silver Palate Cookbook's scalloped oysters Wild rice and chestnut stuffing Butternut squash soup Roasted potayes and parsnips Garlic green beans Chocolate souffle Egg nog[/quote]
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