Prepare goose giblets, blanch (scald) feet and peel off skin, peel off inner skin of stomach, remove beak and eyes, chop wings. Boil salted water with spices, cleaned greens and halved onion, pour in goose giblets and cook at low temperature, add liver only 15 min before it becomes soft. Cook soaked baked fruit with a little soaking water and sugar. Remove the goose giblets from the pot, remove the meat and keep warm. Pass the clear soup through a sieve and mix with the baked fruit. Stir goose blood with flour, thicken the sauce with it, boil for 10 minutes, season with vinegar and sugar. Mix butter, flour, egg, milk and a little bit of salt to a dough, cut dumplings with a spoon and cook in the sauce. Shape the meat into the sauce or bring it to the table separately.
Martini goose 98: goose giblets cooked according to the recipe (without feet), removed, made dark roux from 60 butter, 50 flour, 2 tbsp sugar, deglazed with goose broth, cooked through. Blood mixed with 2 tbsp vinegar and 2 tbsp red wine, stirred into sauce with whisk. Season with sugar, pepper, salt and vinegar. Boil 250 g of baked fruit with 1 liter of water, 75 g of sugar, 1/2 stick of cinnamon, lemon peel until soft, bind with 3 tsp of mixed corn starch. Mix the baked fruit with the black sour, serve with bread dumplings.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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