Goose Young or Goose Little Like We Cook It in Munich.
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 port. Goose little (goose young), consisting of: wing neck and innards
- 1 onion (s)
- 2 clove (s)
- 2 bay leaf
- 1 tablespoon mustard seeds
- 125 ml vinegar, (wine vinegar)
- 100 g fat, if possible oose fat
- 2 tablespoon flour
- salt
Print Recipe
Pin Recipe Instructions
- All ingredients, except fat and flour, are boiled in salted water for about 45 minutes.
- The next day, remove everything from the bones, cut the remaining innards into fine strips.
- Prepare a light-colored sear from the flour and fat, slowly pour the goose boy stock into a creamy sauce.
- Add the meat and cook until the meat is tender
- Bread dumplings with it are almost a must.
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