Goose Soup

Boil the goose giblets, except for the liver, together with the greens, onion, leek and spices in about 1 to 1 1/2 liters of salted water until the meat is tender.

Now strain the soup, remove the meat from the bones and cut into small cubes. In the meantime, cook the soup vegetables for the chowder separately in salted water until crisp.

Fry the liver briefly in a little foamed butter and then cut into cubes. Heat goose fat, stir in flour and chopped parsley, sauté briefly and pour in hot soup and whipping cream. Let it boil again for about a quarter of an hour.

Add sliced goose meat, liver and diced soup vegetables, heat briefly again, season with nutmeg and serve.

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