White Fowl In Mushroom Sauce

2 ducks or 1 goose (breasted)
1 egg
2 tbsp. milk
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1/2 lb. mushrooms, sliced or halved
1/4 c. green onion, chopped
1/4 c. sherry or white wine
2 tbsp. lemon juice
1 c. chicken broth (or 10 oz. can cream of chicken soup)
1 tbsp. cornstarch
Sprig of parsley
garlic powder, onion powder, salt, pepper and paprika (for sprinkling)
1 tablespoon olive oil (to brush on)
1 tablespoon butter

Brush goose with olive oil and sprinkle lightly with garlic powder, onion powder, salt, pepper and paprika. Roast in a 375°F degree oven for 20 minutes; reduce heat to 325°F and roast until juices run clear when inner thick is pierced with a cake tester or fork, or breast meat registers 155-160°F on a meat thermometer.

When goose is nearly done, prepare the sauce. Combine egg, milk and cornstarch, stirring to mix well.

In a saucepan, over medium high heat, melt butter and sauté green onions and mushrooms until onions are translucent. Stir in broth and bring to a boil. Reduce heat to a simmer.

Add cornstarch and milk mixture; simmer over very low heat, stirring occasionally until mixture thickens. Add lemon juice, salt and pepper, to taste and a pinch of paprika. Stir in wine and cook 10 more minutes.

Allow goose to stand at room temperature for 15 minutes before carving. Carve breast diagonally and arrange in a fan shape on plate. Pour sauce down the center. Garnish with parsley.

Serve accompanied by extra sauce for the table.