Home · Recipes · Historical Cookbook · Soups

Goose Giblet Soup

4 servings

Ingredients

• 1 pcs goose giblets (without liver)
• soup greens (a little)
• salt (a little)
• rice or fine groats (a little)
• 1 tbsp butter
• 1 tbsp flour
• raw goose liver (for dumplings) (a little)

Instructions

1. Cook a good bouillon from goose giblets (without the liver) with soup greens and the necessary salt, and carefully degrease it.
2. Cook rice or fine groats in it until done, adding one tablespoon of butter kneaded with one tablespoon of flour.
3. For the garnish, add the very tenderly cooked gizzard and heart, cut into strips, as well as small liver dumplings made from raw goose liver.

Modernized from a treasured 19th-century German cookbook.