1 large mushroom or tomato
1 level dessertspoon flour
Grated cheese and breadcrumbs
Start by making the goose salpicon.
Finely dice the onion and tomato or mushroom and fry gently in the goose fat until softened.
Add the flour off the heat and slowly pour on the goose stock. Place back on the heat and bring up to the boil stirring constantly. Reduce the sauce until syrupy-looking. Season well, add the herbs and the sliced meat and then set aside.
Now make the choux pastry.
Bring the butter and water to the boil together. When bubbling draw off the heat and shoot in the flour all in one go. Beat vigorously until the mixture is smooth and will leave the sides of the pan. Leave to cool.
Whisk the eggs lightly together and add them slowly to the paste. The mixture should look shiny.
Lastly add the cheese, seasonings and mustard. To assemble the gougere, butter an oven proof oval dish and place spoonfuls of the choux pastry around the edge of the dish to make a border - use all the pastry. Fill with the goose salpicon, scatter over the grated cheese and the breadcrumbs, and bake in a moderate oven ( 180C, 375F ) for 35 - 40 mins or until the choux pastry is well risen and golden.