Clean a young, lean goose and cut into parts. Cook until tender in a pan with water, root vegetables, spices, boletus mushrooms, and salt. In another pan, melt
This is usually served on a deep platter for breakfast or for supper.
Remarks: If the goose is large enough, then 3 dishes, each serving 6–8 persons, may be prepared from it. Soup may be prepared from the goose giblets and blood. On the next day the goose itself may be cooked and served with some kind of sauce, and any bouillon remaining from this sauce may be used the following day to make soup.
Also soup with potatoes or kasha may be made from the leftover goose bones and sauce.
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