Stuffed Goose Breast

Have fun preparing this mushroom dish!

Soak the mushrooms for 30 minutes. Remove the crust from the buns, cut into quarters and baste with milk. Chop the parsley. Dice the cleaned and dabbed liver, cut the cleaned onions with the greenery into rings. Roast both in butter for about a minute.

Drain the mushrooms, chop them and mix them with the well squeezed bread and parsley. Season with salt and green pepper.

Dry the goose breast well, brush the inside with mustard and cover with stuffing. Sew up the breast, rub with salt and pepper and roast on a hot grill on the middle shelf for 60 minutes.

Serve with Brussels sprouts and roast potatoes.

E-kitchen stove: degree: 175

Gas stove: Level: 2

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