This course was usually served with boiled meat for the threshing.
- Ingredients for the stuffing:
gosling's liver
some chicken's livers
eggs
cheese
breadcrumbs
salt
pepper
parsley
Boil the chicken's livers taking away the small bladder full of gall,
and then mince them with a chopping knife or with a meat grinder. Put
them in a saucepan where they are mixed with Parmesan cheese, eggs, breadcrumbs,
salt, pepper and chopped parsley. Bone the neck, clean it very well and
burn it a little bit, then fill it with a sufficient amount of mixture,
sew the neck's bottom and bind the beak with a string. Boil the neck in
broth, take it away just before complete cooking and serve it cold cut
in slices.
Text Tebaldo Lorini
Translated by Gianna Toni
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