Summary

Ingredients

• Goose small from 1 goose
• 1 bunch soup greens, roughly chopped
• 1 liter cold water
• 2 dl whipped cream
• 1 teaspoon black peppercorns
• 1 tablespoon goose fat
• 1 tablespoon flour
• Salt and pepper from the mill
• nutmeg
• 1 bunch parsley
• 1 carrot (s)
• 100 g celeriac

For the dumplings:

• 200 g breadcrumbs
• 125 ml milk, lukewarm
• 100 g butter, room temperature
• 1 egg (s)
• 1 egg yolk
• some parsley, chopped
• Salt water
• salt and pepper

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Instructions

1. Add the small goose and the roughly chopped soup greens with 1 liter of cold water and cook until soft. Strain the broth.
2. Cut the carrot and celery first into thin slices, then into narrow strips. Sweat the vegetables in the hot goose lard, dust with flour and pour on the broth. Let simmer for five minutes. Pour in the cream. Cook for another five minutes.
3. Loosen the goose meat from the bones, removing the skin in the process. Cut the meat into small pieces and add to the soup. Season with salt, pepper and nutmeg. Sprinkle with chopped parsley before serving.
4. Crumble dumplings go well with this as an insert. Let the breadcrumbs soak in 1/8 l of lukewarm milk for about 20 minutes. Beat the butter at room temperature until frothy. Beat 1 egg and 1 egg yolk and gradually stir into the butter.
5. Mix in the crumbs and some chopped parsley under the leaves. Season and chill for half an hour. Form small dumplings and let them steep in salted water for ten minutes.