Goose Giblet Soup (English Style)

Ingredients

• the giblets of a goose
• an ounce of butter
• a glass of sherry
• three pints of broth
• one carrot
• the half a head of celery
• one leek
• six pepper-corns
• three cloves
• a bouquet garni
• the whites of two eggs
• half a glass of sherry

Method

1. 1

   Blanch giblets, fry in butter, add sherry, and simmer.

2. 2

   Boil broth with vegetables, pass through a sieve, clarify, and pour over giblets with quenelles.

3. 3

   Serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 34. The excerpt below is the record exactly as published.

GOOSE GIBLET SOUP (ENGLSH STYLE). Blanch in the usual way the giblets of a goose ; strain the water through a colander ; cut them in dice and fry them in a stewpan with an ounce of butter; add a glass of sherry or Madeira, and let them simmer till nearly reduced ; then draw the stewpan by the side of the fire. Meantime boQ three pints of broth, add one carrot, the half a head of oeleiy, one leek, six pepper-corns, three cloves, and a "bouquet garni;" boil gently for an hour, then pass the broth through a sieve and back to the stew- pan, clarify it with a little raw minced meat, the whites of two eggSy properly whisked and mixed with half a glass of sherry

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