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Stuffed Goose in the French Style

4 servings

Ingredients

• 600 g Chestnuts
• 1 Stk Onion (small)
• 120 g butter
• Goose liver (nach Bedarf)
• 1 Stk apple
• 300 g pork (finely ground)
• Salt (nach Bedarf)
• White pepper (nach Bedarf)
• Marjoram (nach Bedarf)
• Nutmeg (grated) (nach Bedarf)
• 1 Stk Egg
• 1 Stk Goose (ready to roast)

Instructions

1. Score the chestnuts and cook, then peel and pass through a food mill.
2. Finely chop the onion and sauté in butter until translucent.
3. Add the passed chestnuts and briefly stew together.
4. Dice the goose liver and apple and stir in together with the ground pork and roast.
5. Season with salt, white pepper, marjoram and grated nutmeg.
6. Allow the mixture to cool completely, then blend well with the egg.
7. Fill the prepared goose (salted inside) with the stuffing, close it and truss.
8. Roast slowly in a preheated moderate oven.
9. Slice the cooked stuffing thickly and arrange on a platter.
10. Place the portioned goose meat on top.
11. Serve with parsley potatoes and warm or cold cabbage salad as side dishes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.