Croûtes à l'Oie Fumée (Rye Croûtes with Smoked Goose)

Ingredients

• Rye bread
• Clarified butter
• Sauerkraut in the German style
• Smoked goose breast
• Sauce Espagnole

Instructions

1. Prepare round croûtons of rye bread, 4 centimetres in diameter and 1 centimetre thick.
2. Cut round them, fry them in clarified butter and remove the crumb from inside.
3. Fill the bottom with a little sauerkraut in the German style.
4. Place a thin slice of smoked goose breast on the sauerkraut.
5. Coat with a thread of sauce Espagnole, glaze lightly and dress on a napkin.