One side of the hard eggs is carefully hollowed out and the egg yolks are taken out. They are filled with goose liver cream (canned) and sausage cream and the holes are repeatedly covered with the egg white.
Lettuce leaves are laid out on a glass plate and the eggs are placed on top. The egg yolks are pressed together, mixed with salt, bell pepper and paprika, the grated cheese is added and sprinkled on the eggs. Add the croissants, which are baked in the oven.
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