Carefully remove the skin of the goose neck from the bones with a pointed kitchen knife, without cutting it. Turn the inside of the skin out and free it from the veins. Turn back, rinse thoroughly, and sew up with spaghetti at one end, forming long narrow bag.
Separate bones at every other joint. Clean and trim all vegetables. Rinse parsley and thyme. Put vegetables, bones, culinary herbs and bay leaf in a saucepan with 2 l of cold water and make in about 2 hours.
In the meantime, cut ham into small cubes and mix with whipped cream, bread crumbs, minced meat, almond kernels, sausage meat, egg, cognac and Madeira. Season this stuffing with salt and freshly ground pepper and fill it loosely into the goose neck. Sew up the opening as well.
Remove the bones from the clear soup. Place a strainer in the saucepan and cook the goose neck on it just below boiling point for about 1 hour.
Remove the goose neck from the clear soup. Place on a platter, cover with a second one and weigh down with a weight.
Rest in a cool place for at least 2 days.
For the sauce, hard boil the eggs for about 8 minutes, rinse and remove the shells. Cut the eggs in half, take out the yolks.
Stir egg yolks with juice of one lemon. Add oil drop by drop, then in a thin stream. Fold in almond kernels. Season sauce with salt and pepper.
Chop egg white into small pieces.
To serve, remove the spaghetti.
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