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Stuffed goose neck
1 serving
Veal, lard and goose liver are passed through a meat grinder together with a pressed bun soaked in milk. The obtained mass is triturated with yolks and combined with finely chopped champignons. Seasoning to taste with salt, pepper, nutmeg, minced meat is mixed with a foam of proteins and a prepared goose neck is stuffed with it (not very tight). The neck is sewn on both sides, pierced in several places, put in salted boiling water and boiled under a lid on a low heat for about 50 minutes. It is supplied hot or cold. In the latter case, it is kept under press, and then cut into slices.
Veal, lard and goose liver are passed through a meat grinder together with a pressed bun soaked in milk. The obtained mass is triturated with yolks and combined with finely chopped champignons. Seasoning to taste with salt, pepper, nutmeg, minced meat is mixed with a foam of proteins and a prepared goose neck is stuffed with it (not very tight). The neck is sewn on both sides, pierced in several places, put in salted boiling water and boiled under a lid on a low heat for about 50 minutes. It is supplied hot or cold. In the latter case, it is kept under press, and then cut into slices.
goose neck - 1 pc., goose liver - 1 pc., lard - 50 g, veal - 100 g, fresh champignons - 50 g, bun - 50 g, milk - 120 g, eggs - 2 pcs., ground black pepper to taste, nutmeg to taste, salt to taste
