5 or 6 small salt mushrooms, aslice of lean cooked veal, bread, soaked in milk
2tablespoons of sour cream
2 or 3eggs, butter, salt, pepper and nutmeg.
Wash and dry the mushrooms and chop very finely. Chop the veal, mix with the mushrooms, the bread and the cream. Cook in butter, seasoning with salt, pepper and nutmeg. Stuff the duck with the mixture, wrap it in a piece of buttered paper and roast.