Gefüllter Gänsehals

Stuffed Goose’s Neck

Preparation info
    • Difficulty

      Easy

Appears in

By Countess Morphy

Published 1935

  • About

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