| 1 | Rub butter into the snow goose. |
| 2 | Place it in a casserole and sprinkle with the garlic, a pinch of salt and pepper. |
| 3 | Add the white wine, clove, red pepper and diced onion into the casserole. |
| 4 | Bake securely covered in the casserole for 3 hours at 350. |
| 5 | Take out the snow goose and put it in another pan. |
| 6 | Skim the fat off the juice. |
| 7 | Add the cream and parsley to the juice. |
| 8 | Cook at medium heat until slightly thickened. |
| 9 | Serve over slices of the goose. |
| 10 | You can use domestic goose. |
| 11 | Snow goose eggs have pink yolks! from the gazette, 92/01/08 |
