Roasted and canned geese with morels and parmesan

Ingredients

For 4 servings

• •1 1 Goose 3.5 kg
• •80 g 80 g Dehydrated Morels
• •1 1 Onion
• •3 gousse 3 garlic pods
• •1 1 Bouquet garnished
• •3 Three spoons. Soup oil
• •60 g 60 g Butter
• •2 2 Poultry broth tablets
• •3 3 Clous de clous de clofle
• •Salt
• •Pepper
• •120 g 120 g Flour
• •50 g 50 g Butter
• •2 2 Eggs
• •2 2 Yellow
• •50 cl 50 cl Milk
• •100 g 100 g 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.