Cabbage Soup with Preserved Goose

In cookbooks of the ninteenth century, garbures are panades; thick soups, the body of which is often but not necessarily that of cabbage, baked with alternating layers of dried bread, producing something akin to a moist pudding containing no remainder of loose liquid. The only garbures retained in today’s kitchens are those of the southwest; thick cabbage soups (to underline the importance of their consistency, it is said that a wooden spoon or a ladle thrust into the s