Italian Veal and Macaroni.


Take the breast of the goose and cut the meat from the bone; chop fine
with some onion, 1 clove of garlic, parsley and a little thyme, salt,
black pepper and paprica. Mix with 2 eggs and fine bread-crumbs. Put
the chopped breast mixture back on the bone. Place in a baking-dish;
pour over some dripping; sprinkle with flour and bake until brown.
Serve with sour apple compote.



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