Goose with apple-rum filling
Required:
Goose (3 kg),
salt 250 g
sour apples 175 g
Cheese 150 g
dried plum 100 g
peeled walnuts
2 tbsp Roma
3 tbsp crushed crumbs, marjoram.
Preparation:
Guster wash, dry out and rub with salt. Peel and slice apples. Stir in raisins, plums, rum, toast and marjoram. Received by the masses to dump the goose and sew. Place the goose on a rack breast down and put in preheated 200 degree oven. Substitute protven down from 0.5 liters of hot water. Bake 2,5-3 hours, pouring from time to time given juice, an hour turn the goose on the back. By the end of smear goose salt in cold water and give the crust browns. Singled fat deposited in a saucepan, mix the cream, salt, pepper and give a rolling boil until thick.
Required:
Goose (3 kg),
salt 250 g
sour apples 175 g
Cheese 150 g
dried plum 100 g
peeled walnuts
2 tbsp Roma
3 tbsp crushed crumbs, marjoram.
Preparation:
Guster wash, dry out and rub with salt. Peel and slice apples. Stir in raisins, plums, rum, toast and marjoram. Received by the masses to dump the goose and sew. Place the goose on a rack breast down and put in preheated 200 degree oven. Substitute protven down from 0.5 liters of hot water. Bake 2,5-3 hours, pouring from time to time given juice, an hour turn the goose on the back. By the end of smear goose salt in cold water and give the crust browns. Singled fat deposited in a saucepan, mix the cream, salt, pepper and give a rolling boil until thick.
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