Stuffed Gooseneck

Preparation:

Preparation: Bone the neck of the goose, peeling off the skin very carefully (in practice, you have to 'slide' it along the neck, pulling it out like a glove), wash it and make sure it is intact, otherwise the stuffing could go out. Sew one side with colorless thread. Mix the chopped pork meat with that of the liver; add the egg, the brandy and the sliced truffle. Salt and pepper. Fill the skin of the goose neck with the prepared mixture, alternating the filling with pieces of duck liver. Sew the other end of the leather. Melt the goose fat in a large, shallow saucepan, bring it to a good temperature and immerse the stuffed roll in it, leaving it to cook over a very moderate flame for 2 hours (the fat must absolutely not boil). After this time, remove the neck from the container and let it cool; then cut it into slices and serve it on a bed of jelly, or on toasted bread croutons. If desired, it can also be kept for a long time, leaving it immersed in fat which, solidifying, will form a protective casing around the goose neck. This 'Stuffed Gooseneck' requires a very tasty filling.