Yield: 1 servings
|Giblets from goose
|Stems from one bunch of parsley
Remove the giblets from the goose. Coat the giblets in the seasoned flour and pat off the excess flour. Heat a sautoir and add goose fat, carrot and onion. Brown the ingredients and add parsley stems and the water.
Boil, reduce temperature to a simmer and reduce the liquid to 1½ cups.
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS1G32
Converted by MM_Buster v2.0l.