Stuffed Goose Necks

Ingredients:

• 1 goose neck
• 2 breadrolls ( cut into cubes )
• 1 egg
• 125 ml milk
• 1 tablespoon butter or goose fat
• parsley
• pieces of goose liver ( foie gras )
• salt, pepper

Preparation:
Lightly brown the bread cubes. Then brown the parsley and goose liver pieces and pour the milk over.

Divide evenly over the bread cubes and allow to cool down.

Add the egg yolk, whisk the egg white, unterheben, and season with salt and pepper. Stuff the mixture into the goose neck, sew up both ends and cook together with the goose for the last twenty minutes until the skin is brown. Cut into slices and serve hot.