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An old Italian recipe for a stuffing for a boned goose. Or it can also be used for a separate stuffing.
Mix the above together with 3 well beaten egg yolks and half a tumbler of white wine, place onto the boned out goose and then make up into a parcel and sew up. Pull into shape and place into a deep pan with a bunch of sweet herbs, bay, rosemary, thyme, salt to taste and pour over another tumbler of white wine and cover with some warm water.Simmer for 2 hours, then drain to crisp the skin, place in a hot oven for 10 minutes.This can be served hot or cold, if served hot, gooseberry sauce adds flavour. If served cold garnish with parsley.