"Goose Fluffi"
Another tip to process goose meat - "goose Fluffi", a residual use of goose meat.
For example, they prepared a whole goose the day before and then carved it generously. The next day you take the carcasse (the skeleton) and use a sharp knife to loosen the remaining meat. The same is cut into very small pieces, in addition about half as finely cut apples, possibly even the same amount of fresh mushrooms and the whites of three to four spring onions. The whole swing off briefly and season with Saz / pepper, a little grated ginger (possibly also a little curry) and put in a bowl.
Now you make from about 1/2 L of cream and 5 to 6 eggs an egg milk.
You take cups or even beautiful glasses (without stalk) fills up to half of the mass and gives the egg milk to about 1 cm under the glass edge. The glasses or cups are then placed in a water bath to about 2 cm below the respective edge of the vessel. Pour into the oven with it and at about 120/140 degrees. That takes about 20 to 30 minutes.
Take out and decorate well (half date tomato or half olive, chopped green spring onions or even 2/3 small Salzbrezerl etc. on top and serve.
This is a nice appetizer, also suitable for brunch, melts wonderfully in the mouth.
PS: You can do it basically with any poultry or meat leftovers, and fish is good for it. Vegetarians can do that only with various vegetables.
