Dark Consommè of Goose with Three Kinds of Dumplings

Skin the goose and separate the meat from the bones with a boning knife. Run the meat twice through the medium disc of a meat grinder.

Poultry broth:

Cut an onion in half and sauté on a stovetop until dark. Sauté the poultry bones hot in oil, add onions and finely chopped roasted vegetables. Tomatize with paradeis pulp and fill up with water and add the onion. Simmer on low heat for about 4 hours. Strain through a coarse sieve and cool.

Clarification process:

On a saucepan bottom, mix the coarsely ground meat with 3 egg whites and add the cooled clear soup. Heat everything together, but never make it strong. If necessary, whisk against the saucepan from time to time so that the “clear meat” does not “boil down”.

When the clarified meat has done its job and floats on top, strain the clear soup through a fine dish. To do this, carefully ladle the clear soup through the dish with the herb stalks and the freshly grated nutmeg form.

Boil the salted milk with the butter. Mix in the flour with a whisk and burn to a dumpling with a wooden spoon. Cool and season with salt and a pinch of nutmeg. Now stir in the eggs and season and refine each according to your choice. Ex. red kitchen herbs, beet, saffron, etc.

Tip: To get an amber color character, it is recommended to use a halved roasted, ie dark Zw

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