- 284g haricot beans
- 2 onions chopped
- 110g / 4oz ham or bacon joint
- 110g / 4oz smoked sausage cut into slices
- 5 fl oz / 142 ml tomato puree or tomato sauce
- Remains of cooked goose cut into chunks
- Goose fat
- Salt and pepper
- Few breadcrumbs
- Soak and cook the haricot beans.
- Put the chopped onion into a saucepan with a little of the fat from the goose, fry until slightly brown.
- Add the onions to the tomato puree then add the cooked beans with some of the water in which they were cooked.
- Season well and simmer for a 3/4 minutes.
- Place the ham or bacon in a saucepan, cover with cold water bring to the boil and simmer for 3/4 minutes.
- Allow to cool and cut into small pieces.
- In a fireproof terrine add half the haricot bean mixture, arrange the goose, ham and sausages and pour over the remaining haricot bean mixture.
- Sprinkle breadcrumbs on the top and then pour on a little melted fat.
- Bake in a moderate oven for about 20 – 30 minutes and serve in the terrine.