The goose stuffed with prunes
The effective, tasty dish which is capable to decorate any holiday table and to become a pleasant surprise for favourite members of household.
It is required to you
- - 4200 g of meat of a goose;
- - 330 g of prunes;
- - 100 ml of cognac;
- - Salt, pepper.
Instruction
1. Wash up carefully a carcass of a goose and wipe with a napkin, to remove excess fats with a knife. Pierce a breast, a paunch and hips by means of a fork.
2. It is the best of all to cut off wings as after preparation of a bone at them become bare and look very unattractively. To properly rub a carcass with pepper.
3. Prunes carefully to wash out and wet in cognac approximately for 35 minutes, then to shift the prepared berries in a goose.
4. Fasten edges of a paunch of a goose with strong threads or toothpicks.
5. Shift a goose with a stuffing in a package for roasting, close a fastener and cut off one of corners in order that there was steam. Put a baking tray with a goose in well heated-up oven and bake at first on strong fire, and then on an average within about 2.5 hours.
It is required to you
- - 700 g of mincemeat;
- - 100 g of a chicken liver;
- - 50 g of walnuts;
- - 50 ml of cognac;
- - 1 bulb;
- - 1 egg;
- - 8 dried prunes;
- - pepper, salt.
Instruction
1. Small chop the peeled garlic and onions, fry together on vegetable oil about 3 minutes, stirring slowly. Small cut a chicken liver, add to onions, fry 3 more minutes, stirring slowly. Add mincemeat, cognac, hammer egg, pepper and salt to taste. Carefully mix.
2. Take a rectangular shape for pastries, in it lay out a half of forcemeat. From above spread out prunes with walnuts. Cover with the soulmate of forcemeat, properly level. Cover a form with a foil, put for 2 hours more than temperature isn't required to be baked in the oven which is in advance warmed up up to 160 degrees - it isn't necessary to put on higher mark - it won't help to make quicker snack, it propechtsya just unevenly.
3. Cool ready meat terrine with prunes and walnut, without pulling out from a form. Cover from above with food wrap, from above put any heavy load, remove in the fridge on all night long.
4. Since morning pull out a form with terrine from the fridge, remove cargo, accurately pull out from a form. Cut with thin slices, give cooled as nourishing snack. Such meat terrine it is possible to have a bite during a lunch break.