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George Lang

Stuffed Goose Neck

Töltött Libanyak

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Preparation info

  • 6

    appetizer servings
    • Difficulty

      Medium

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

By George Lang

Published 1982

  • About

Ingredients

  • 1 small onion, chopped fine
  • 4 tablespoons goose fat
  • 1 hard roll

Method

  1. Wilt chopped onion in 2 tablespoons goose fat over very low heat.
  2. Soak roll in milk or water. Squeeze it well.
  3. Mix the wilted onion, diced goose, soaked squeezed roll, eggs, paprika, 1

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