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Roast Goose With Prune And Pate Stuffing Pt 1 - Recipe Cost

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1 c. Dry Vermouth

Â Â Salt and freshly grnd Black Pepper, to taste

Ingredients	Per Serving Qty	Common Price	Price per Serving
2 c. Beef Bouillon	1/4 cup	n/a
40 x Pitted Prunes, (up to 50)	5 prunes	n/a
1 x Goose, (12- to 14-lb)	1/8 goose	$14.00 per pound	$5.91
Â Â Liver from the Goose, chopped	1/8 liver	n/a
2 Tbsp. Onion, chopped	3/4 teaspoon	$0.79 per pound	$0.00
2 Tbsp. Butter, divided	3/4 teaspoon	$3.99 per 16 ounces	$0.03
2/3 c. Port Wine, divided	1 tablespoon	$22.00 per liter	$0.43
8 ounce Goose Liver Pate	1 oz	n/a
1 pch Allspice	1/8 pinch	$18.00 per pound	$0.00
1 pch Dry Thyme	1/8 pinch	$1.97 per 2 ounces	$0.00
1/2 c. Bread Crumbs	1 tablespoon	$1.79 per 15 ounces	$0.03
2 x Tart Apples, cored and minced	1/4 apples	$1.46 per pound	$0.15
Total per Serving			$6.56
Total Recipe			$52.47