1 Dice the stale rolls. Bring butter and milk to a boil and pour over the rolls. Add eggs and lingonberries, season with salt and pepper, mix and let set for 10 minutes. Spread out a damp tea towel on the work surface, place the bread roll mixture on it. Form the mixture into a roll and tie the cloth at the ends. Simmer for 20 minutes in boiling water, then allow to cool and store in a refrigerator.
2 Peel potatoes, onions and apples, finely dice, boil for 5 min. in water and drain. Chop parsley and thyme and mix everything with cinnamon and aniseed. Preheat the oven to 180° C.
3 Season the goose with salt and pepper inside and out, fill with the potato mixture and sew the opening. Pierce the skin of the goose. Place the goose in the roasting pan, add 200 ml of water and cook in a preheated oven for 4 hours. Continue to baste the goose and turning it over occasionally.
4 Soak raisins in water for 20 minutes. Sauté the red onion cubes in butter. Add double cream, Kühne Balsamissimo, calvados, orange juice, raisins and red cabbage and heat. Slice the napkin dumpling, fry in sunflower oil and serve
with the goose.