Munich giblets


  • giblets of 1 goose (neck, wings and offal)
  • 1 onions
  • 2 clove sticks
  • 2 bay leaves
  • 1 tablespoon mustard seeds
  • 125 milliliters wine vinegar
  • 100 grams goose fat
  • 2 tablespoons flour
  • salt

Preparation method (receipt)

Boil for 45 minutes in salted water, all except the flour and fat. Totally cool in the broth. Remove the meat from the bones, cut into small pieces. Broth. Melt lard, flour saute until creamy, pour a thin stream of broth, stirring constantly to avoid lumps. Add the meat and cook until soft.

goose giblets onion cloves bay leaves mustard seeds wine vinegar duck fat wheat flour salt