Filling: soak bread roll in milk, squeeze well, chop. Peel onion, chop finely and fry in a little butter. Wash parsley, spin dry, pluck leaves and chop finely. Mix the minced meat with the soaked bread, the roasted onion, the parsley, salt, pepper, a pinch of paprika powder and the egg. Cut lung roast lengthwise or cut a pocket. Then put stuffing on it. Cut goose liver into thin, oblong slices, spread on the stuffing. Roll up meat into a roulade, tie and season with salt and pepper. Sauté all around in hot oil, add about 1/8 l water (or beef broth) and let steam for about 15 minutes at low heat. Remove from pan and keep warm. Roast the onion in the frying residue, dust with flour, roast through, pour in soup, stir in cream. Let the sauce boil down briefly. Return the roast to the pan and braise at low temperature for about 1 1/2 hours. In between, keep basting with the sauce.