Preparation

The chest and skin of a goose’s neck
1-2 slices of bread
2-3 eggs
4-5 cloves of garlic
parsley leaves
salt, paprika, pepper
The goose breast is ground. Add bread soaked in water and squeezed, salt, pepper, paprika, crushed garlic, finely chopped parsley. Boil the eggs and peel. Cut into small pieces and add to the meat composition. This composition fills the skin of the neck, sews and boils. It is a dish prepared in a steak with legs, thyme and garlic. (It is prepared for Sabbath).