Giblet Soup of Goose

Ingredients

• the giblets of a goose
• four ounces of larding pork
• one ounce of butter
• three pints of consomme
• two green onions
• a very little thyme
• a clove of garlic
• two cloves
• a bay-leaf
• a little mace

Method

1. 1

   Take the giblets of a goose, which cut in small pieces.

2. 2

   Singe and remove the skin from the feet, and cut them in small pieces, as also four ounces of larding pork.

3. 3

   Put all together in a saucepan, with one ounce of butter, and, when beginning to color brown, add two ounces of flour, and boil for five minutes.

4. 4

   Then add three pints of consomme, two green onions, a very little thyme, a clove of garlic, two cloves, a bay-leaf, and a little mace, around which put a few branches of parsley, and tie all together.

5. 5

   Carefully remove all grease from your soup, add a wine-glass of sherry, and serve.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 8. The excerpt below is the record exactly as published.

Giblet Soup of Goose. Take the giblets of a goose, which cut in small pieces. Singe and re- move the skin from the feet, and cut them in small pieces, as also four ounces of larding pork. Put all together in a saucepan, with one ounce of butter, and, when beginning to color brown, add two ounces of flour, and boil for five minutes. Then add three pints of consomme (stock), two green onions, a very little thyme, a clove of garlic, two cloves, a bay-leaf, and a little mace

Cook this with the app: pantry check, scaling, and the assistant.