Roasted and canned geese with morels and parmesan

Method

1. 1

   Dilute the broth tablets in 5 l of boiling water in a pan. Put the goose, add the garnished bouquet, and peeled onion and pique cloves. Cook 1 hour with simmer.

2. 2

   Prepare the flutes: melt the butter in the milk. Out of the fire, incorporate the grated Parmesan. Mix eggs, yolks and flour. Add the hot milk by whipping. Let cool and set aside 1 hour to cool.

3. 3

   Rehydrate the morels in warm water. Drain them and simmer them 10 min in 30 g of butter with peeled and chopped garlic. Salt, pepper.

4. 4

   Preheat oven th. 6 (180°C). Pick three spoons. soup of morels and mix them with the canned dough. Divide it into 16 buttered mussels and bake 40 min.

5. 5

   Drop the goose. Filter and degrease the cooking broth and halve it. Place the goose in an oven dish and bake 1:20 p.m. 7 (210 °C) and water frequently during cooking.

6. 6

   Warm the morillas. Wrap in foil. Scrape the cooking suckers with a wooden spoon and pour the reduced broth. Boil, filter and grind seasoning.

7. 7

   Cut the goose and serve with the cranberries, morels and sauce in the sausage.

Nutrition

calories

790 kcal

fatContent

50 g

fiberContent

4 g

sugarContent

4 g

sodiumContent

850 mg

proteinContent

52 g

cholesterolContent

190 mg

carbohydrateContent

25 g

saturatedFatContent

22 g

unsaturatedFatContent

28 g

Indicative values from the source, for the original recipe.

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