Preparation

200 g goose fat
500 g fried goose fat
40 g of yeast
1 kg of flour
6 yolks
salt pepper
From the flour, lard, two egg yolks, finely chopped or ground goose halves, yeast, salt and pepper to make a dough. Spread a sheet and fold in three. Repeat this three times. Spread a thicker sheet and cut round shapes with a glass. Leave to rise for about an hour. Place in a tray sprinkled with flour, grease with beaten egg yolk and bake.