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Ingredients: 1 skin from goose neck 150g of veal 1 goose liver 50g of back fat 2 eggs 4 table spoons of breadcrumbs See salt, pepper, nut meg 1 litter of vegetable stock Process of making: The skin from goose neck needs to be cleaned from any extra fat, washed and sprinkled over with sea salt. Liver, veal and back fat needs to be cleaned and minced. Then mixed with 2 egg yolks, breadcrumbs and seasoned with salt, pepper and nut meg. The remained egg whites need to be... read full story »
By: Dmitri Kartashov | Views: (19) | Comments: (0) | Date: 02-12-2008
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Dmitri Kartashov
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