Wash out goose, dry, season with salt. Soak the white bread in whipping cream and the mushrooms in red wine. Cut bacon into cubes and fry with butter in a frying pan, cut mushrooms into slices, peel apple and cut into coarse cubes. Finely dice shallots, peel garlic, chop and crush with salt on a board, pound bay leaf and juniper in a mortar, sauté the whole in the bacon fat, cool with the apple brandy and brandy. Cut the veal into cubes, chop the parsley well, put the whole thing through a meat grinder. Add diced tongue, mushrooms without foie gras, liquid, white bread, 3 peppers, eggs, salt, spices, lemon peel. Stuff the goose with it. Sew it up. Roast in the stove at 250 °C, pouring hot water from time to time. Roasting time 1 1/2 to 2 hours.
Our tip: Use a deliciously spicy bacon for a delicious touch!