1/2 tablespoon finely chopped shallot 1 cup chestnut purée
1/3 cup stale bread crumbs
3 tablespoons butter 1/2 tablespoon finely chopped parsley 1/4 lb. sausage meat
12 canned mushrooms, finely chopped 24 French chestnuts cooked and left whole
Salt and pepper
Cook shallot with butter five minutes, add sausage meat, and cook two minutes, then add mushrooms, chestnut purée, parsley, and salt and pepper. Heat to boiling-point, add bread crumbs and whole chestnuts. Cool mixture before stuffing goose.