Roast Goose and 2 Fillings

Wash out the goose, pat dry, season heartily with salt and pepper inside and out. Stuff as desired. Sew up later or close with toothpicks.

Fill a grease pan 1 cm high with boiling hot salted water and place under the baking rack. Place the goose on the grill with the breast side down. Roast at 200 degrees for about 1, 5 hours. Now pour off the fat from the juice pan and add the soup vegetables and marjoram. Turn the goose to the other side and roast repeatedly for about 1 hour.

During the last half hour, brush with cold salted water or a honey-salt-beer mixture, as desired, to make the goose even crispier.

Before serving, place the roasted vegetables in a saucepan, add the paradeis pulp and sauté, then pour in the stock. Boil down and strain through a sieve or crush. Thicken with flour butter if necessary.

Fruity filling: Dice all ingredients and mix. Season with salt, pepper and marjoram.

Bread filling: Sauté the shallot together with the smoked belly in butter. Finely dice the rolls and pour hot milk over them. Soak up briefly. Then add the diced liver and the remaining ingredients. Season with salt, pepper and a pinch of nutmeg.

ml

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