Method

This is a very popular and a very tasty dish. The fat from the inside of the goose’s neck is carefully removed, but without piercing the skin, and the neck is stuffed with the following stuffing: One finely chopped goose liver, ½ lb. of uncooked pork, breadcrumbs, 1 whole egg, salt and pepper, all well mixed. Each end of the neck is sewn up, and it is fried in goose fat to a light brown colour. It is served cold, cut in slices.

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