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Elena Molokhovets
Easy
By Elena Molokhovets
Published 1992
Prepare soup [bouillon] from goose gizzards. Add 2 onions, 10 black peppercorns, 1–2 bay leaves, and about 2 glasses of beet brine. Cook until the meat is done and strain. Dried pears and dried or fresh apples may be used instead of the brine. I