Summary

Ingredients

• 2 bones - framework from the goose (goose carcasses without meat)
• 100 g flour, 500 Mirepoix (onions, carrots, celery in a ratio 2: 1: 1:)
• water

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Instructions

1. Weigh and prepare ingredients.
2. Fry the Mirepoix vigorously in hot fat, turning more often for about 5 minutes (Mirepoix must be deeply brown!).
3. Add the carcasses, sauté briefly, process the whole thing with flour to a sweat. Tip up the water (approx. 3 liters).
4. Let it boil for 4 hours, this results in a loss of fluid that has to be refilled again and again.
5. Then strain the stock and let it cool down.
6. Sauce is created by heating the stock, adding some red wine and binding it to the desired consistency with a sauce thickener (dark).