Ingredients:
1 goose (about 1.8 kg)
2 chicken livers
60 g raw ham
60 g white part of the bread, soaked in milk and squeezed
1 apple
1 egg
1/2 onion
1 small bunch of parsley
sage
rosemary
1/2 tablespoon of grated horseradish
1 glass of wine
70 g butter
salt and pepper
Preparation:
Sauté the finely chopped onion in 30 grams of butter and add the chicken livers, the liver of the goose and the raw ham (all chopped). Add salt and pepper to taste, simmer and then remove from the heat, putting all the cooked ingredients into a bowl. Make a stuffing with the bread, the egg, the grated apple, the horseradish and the finely chopped parsley. Clean the goose and prepare it for cooking, then fill it with the stuffing; close it up with kitchen string. Gently heat the remaining butter in a large pan with the sage and the rosemary and the put in the goose to brown. Add salt and pepper if desired, pour over the wine and put everything in a pre-heated oven at 200° C for at least 1 hour. Serve very hot.
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