Clean and dice vegetables and mushrooms. Fry a half of an onion with garlic, add wine, then evaporate. Fry mushrooms, add vegetables and vegetable stock, add the bay leaf, allspice and rosemary, add salt and pepper to taste, cook until carrot is soft.
Fry the liver with the remaining onion and garlic in goose fat, season with marjoram. Leave to cool down, then grind, add chopped roasted goose meat, combine the ingredients, season with salt and pepper.
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