The German Cookbook by Mimi Sheraton

Author:Mimi Sheraton [Sheraton, Mimi]
Language: eng
Format: epub
ISBN: 978-0-307-75457-8
Publisher: Random House Publishing Group
Published: 1992-12-31T16:00:00+00:00

/ SWEET-AND-SOUR DUCK-OR-GOOSE-GIBLET SOUP (Ente- oder Gänseklein Schwarzsauer)

This is served as a sort of small soup or in-between course as a special family treat when a duck or goose has been cooked.

SERVES 4 TO 6

1½ pounds giblets from goose or duck, including neck and wings, and feet if you can get them

3 cups water

½ carrot

½ stalk celery or small piece knob celery

½ small onion

salt

3 cloves

marjoram

6 peppercorns

½ pound dried mixed prunes and apples, soaked for 1 hour

goose or duck blood*

1 tablespoon flour

white vinegar sugar

Cooked Potato Dumplings (half the recipe)

* If you cannot get goose or duck blood, make a brown roux with flour and goose fat or butter, stir it into stock and season with a little red wine.

The feet should be scalded and skinned and gizzard should also be scalded. Clean other giblets. Bring water to a boil, add giblets, vegetables, a little salt, cloves, marjoram and peppercorns. Cover, reduce heat and simmer slowly about 30 minutes or until giblets are done. Remove giblets to a heated platter and add fruit that has been soaked and drained. Simmer 10 minutes. Mix goose or duck blood with flour and stir into boiling sauce. Flavor with a little vinegar and sugar until sauce tastes half sweet, half sour. Make dumplings and place on platter with giblets and pour sauce and fruit over them. Serve in deep plates.

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