Goose Giblets
- Heart, gizzard, head, wings, feet and cut-up neck from 1 goose
- 1/2 onion sliced
- 4 peppercorns
- 2 cloves
- 1 bay leaf
- Salt
- 1quart water
- Sauce:
- 2 tablespoons butter
- 3 tablespoons flour
- Stock from Giblets
- 1 egg yolk
Scald goose feet in boiling water, remove skin. Clean the gizzard, scald and skin. Discard windpipe from neck and eyes from head. Clean and singe wings and neck. Clean the heart, removing artery. Cover the heart, gizzard, head, wings, feet and neck pieces with water; add the seasonings and boil until all are tender. Turn into a deep serving dish, serve proudly with following sauce. Serve 2 or 3.
Sauce:
Melt 2 tablespoons butter, blend in 3 tablespoons flour cook until lightly brown; add stock from giblets and cook until thickened. Add 1 slightly beaten egg yolk, remove from heat and serve over giblets.
Sauce:
Melt 2 tablespoons butter, blend in 3 tablespoons flour cook until lightly brown; add stock from giblets and cook until thickened. Add 1 slightly beaten egg yolk, remove from heat and serve over giblets.
Submitted by May 28, 2009
15 min
30 min
45 min