• The neck, giblets, heart and liver of poultry and left-over poultry
• 3 or 4 onions, stock
• salt and pepper

Slice the onions and brown in goose fat. When well browned, add the giblets, etc., and when these are also browned, sprinkle with a little flour and mix thoroughly. Cover with warm stock, season with salt and pepper and simmer for 1 hour. Add any left-over cooked poultry 15 minutes before serving.

This ragoût has many variations. Sometimes tomatoes are added, sometimes paprikas, often both. Caraway seed or cumin is often used as a seasoning, as well as a sprinkling of chives. Ribbon macaroni or rice or potato balls are served with this.