Goose stuffed

Goose make, wash and dry. skin along with the meat separate from the bone, then the meat separate from the skin, you need to season with ribaldry and rub marjoram and let stand for about 2 hours. in a cool place.
Goose breast and veal cut into cubes. The rest of the goose meat and bacon mix with breadcrumbs, then wipe adding one egg. Season with salt and pepper. Liver blanch briefly in butter. Connect the ground before remastered. Add the apples, goose breast, veal and protein slaughtered on foam. Stuffing mix thoroughly.
The skin lay on the damp cloth, stuffing, roll and sew the skin, then wrap the thread tightly.
Thus prepared goose arrange in a baking dish, pour some broth and place in preheated oven. Bake for about 2.5 h at 200 ° Bake on a dark brown color, pouring melted fat and broth.
Serve hot with the addition of red cabbage, buckwheat and plum sauce.

And the most important in this provision is smooth hands cook and a lot of feelings mixed together with the specified components.
1 goose (3.5 kg)
1 l broth poultry
salt, marjoram

400 g of raw bacon
250 g veal
0.5 kg liver of goose or chicken
100 g milk wymoczonego and imprinted with bread crumb
4 egg yolks
4 egg whites beaten to a foam
3 apples finely chopped
Butter 200 g
salt and pepper

The recipe is from:
Firma gastronomiczna „Krys-Stan”
ul. Kolejowa 11a
10-284 Olsztyn
[email protected]

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