Take the breast of the goose and cut the meat from the bone; chop fine with some onion, 1 clove of garlic,
parsley and a little thyme, salt, black pepper and paprica. Mix with 2 eggs and fine bread−crumbs. Put the
chopped breast mixture back on the bone. Place in a baking−dish; pour over some dripping; sprinkle with
flour and bake until brown. Serve with sour apple compote.
