Prepare soup [bouillon] from goose gizzards. Add 2 onions, 10 black peppercorns,
With the goose soup serve stuffed goose neck,* prepared as follows: remove the bones from the neck, leaving the skin in one piece. Boil the goose liver and mix with
*Stuffed goose neck is a regional speciality in several parts of Europe, including the foie gras regions of Alsace and Périgord. The skin, of course, serves as a giant sausage casing. East European Jewish cooks make a version called helzel, although they do not make blood soup, which is contrary to the Jewish dietary laws. A twentieth-century Polish-Jewish version of a stuffed goose neck that added ground veal and omitted
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