Goose à la Bordelaise

Ingredients

• goose
• 1 kilo cèpes
• 125 grammes bread crumb
• 125 grammes small stoned olives
• 100 grammes Beurre d'anchois
• the goose's liver
• half a spoonful chopped parsley
• a point of crushed garlic
• 1 egg
• salt and pepper
• barding fat

Instructions

1. Mix together the sautéed cèpes, the soaked and squeezed bread crumb, the olives, the Beurre d'anchois, the chopped goose liver, the parsley, the garlic, the egg, salt and pepper.
2. Stuff the goose with this mixture.
3. Bard the bird and roast it on the spit or in the oven.
4. Dish it and send the gravy separately.