George Lang

Smoked Goose-Breast Pudding

Füstölt Libamellfelfújt

Preparation info

  • 8

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 4 tablespoons goose or chicken fat
  • 4 tablespoons flour
  • 8</

Method

  1. Mix fat, flour and ⅔ cup water till smooth. Cook the mixture till it becomes a thick paste. Cool it.
  2. When cooled, mix paste with egg yolks, then add the ground goose breast.
  3. Whip the egg whites to a stiff foam and carefully fold into the first mixture, using