Andesteg
Roast Duck

1 Duck 4-5 lb..
1 cup peeled, cored and sliced apples
1 cup seeded soaked prunes, salt and pepper.

Rub cavity of duck with salt and pepper. Stuff with apples and prunes.
Place duck in hot oven to brown for 15-20 minutes, after that add 3 cups
of boiling water. Turn oven down to 325 degrees and roast about 2 hours.
Save drippings for gravy. Strain and thicken with flour. Serve with red cabbage
and browned potatoes.

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Stegt Kylling
Fried chicken

2 Chickens
200 gram butter
1 large onion
2 cups white wine
1/2 liter cream
500 gram mushrooms
Salt, pepper.

Wash and cut chickens into pieces. Melt butter in a pot, and brown
the onion and the chicken pieces. Add white wine and boil at low
simmer until done, 1/2 - 3/4 hour. Add cream and cleaned mushrooms.
Continue simmering for another 10 minutes. Thicken with flour and
add salt and pepper to taste. Enjoy!

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Stegte duer
Roasted pidgins
For 6 people
6 pigeons
6 strips bacon
2 tbs.. butter

2 cups water
1 cup cream

Rub the birds with salt and pepper and wrap them in the strips of
bacon (tie with string). Brown the butter in a pot and turn the birds
until covered on all sides. Put the birds in a roasting pan with the
browned butter and the water. Roast in oven for 1 - 2 hours until tender
Add the cream for the last 15 minutes.
Strain the juice and prepare as for game.

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Vildtsauce
Game gravy

2 cups consommé
1 cup cream
1 tbs.. potato flour
1 tbs.. butter
1 tbs.. tomato puree
1 tsp. lemon juice
red current jelly
1 tbs.. whipped cream

Bring consommé to a boil. Stir potato flour and cream together for thickening.
Thicken the consommé and add along with the tomato puree and the cold butter.
Add the lemon juice and the whipped cream, just before serving.

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Gaasesteg
Roasted goose
For 6 persons

1 ten lb.. goose
1 tbs.. salt
1/4 tsp. pepper
1 lb. apples
1/4 lb. prunes
4 cups water

Rub the bird inside with salt and pepper. Fill with peeled and cubed
apples, and soaked prunes with the pips removed. The goose get rubbed with
salt and pepper on the outside. Place the bird on one side in a roasting pan.
Turn the bird when it is deliciously golden brown on one side. Pour the fat
from the pan. Baste with a little water when the goose is light brown and roast for
2 - 3 hours. Baste the bird again and roast for another 15 minutes.

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