Preparing the stuffing

1. Macerate the prunes in the armagnac for one hour;
2. melt the butter in a saucepan, add the apples and cook over low heat with the cinnamon;
3. heat the oil in another pan and cook the ground beef for 5 minutes or until it loses its pink colour;
4. proceed in the same way for the liver; add in the armagnac used to macerate the prunes and flambé;
5. combine the ground veal with the eggs; add heavy cream until the texture is smooth and creamy;
6. add the liver, the ground beef, the prunes and the apples.

Cooking the goose

1. Salt and pepper the goose inside and out; stuff and sew up;
2. place in the goose in a roasting pan with 3 tbsp. oil; roast at 425° F (220° C) for 1 hour 30 minutes, basting often.