Stuffed Goose Breast

A delicious mushroom dish for any occasion!

Soak mushrooms for 30 min. Remove the crust from the rolls, cut them into quarters and pour milk over them. Chop the parsley. Dice the cleaned and dabbed liver, cut the cleaned onions including the green into rings. Roast both in butter for about 5 minutes.

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

Dry the goose breast well, brush the inside with mustard and cover with stuffing. Sew up breast, rub with salt and pepper and roast on the roasting rack in the hot stove on the middle shelf for about 60 minutes.

Serve with Brussels sprouts and roasted potatoes.

E-kitchen stove: degree: 175

Gas stove: Level: 2

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