This is from Nira Rousso's "Kitchen Secrets" column in the Ha'aretz
Magazine of August 14, 1998. The recipe is by chef Hanoch Bar Shalom with
"Hod Lavan" products [which specializes in coldcuts], especially for her
It impresses me this could make a very special lunch dish or a light
supper, with minimal time over the stove.
Bread Filled with Goose Breast and Figs
1 loaf black bread (ideally a dark, tangy bread or a multi-grain one)
200 grams/7 ounces smoked goose breast, cut in cubes
10 lettuce leaves (you can use different kinds of lettuce)
12 asparagus stalks, poached and cut in quarters
12 fresh figs, cut in quarters
For the sauce:
3/4 Tablespoon olive oil
1/4 cup wine vinegar
1 teaspoon mustard
1 teaspoon honey
1 teaspoon fresh thyme
1. Cut off the upper half of the bread and remove the center. Cut the
lettuce leaves and place on the bread, along with the asparagus.
2. Fry the goose breast until lightly browned. Add sauce to the pan, heat
and pour all over the vegetables.
3. Add the figs, replace the top of the bread and serve.
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