Slice the onions and brown in goose fat. When well browned, add the giblets, etc., and when these are also browned, sprinkle with
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.