Giblet Sauce

Name: Giblet Sauce
Yield: Serves 2, as a main course; 4 as a starter
Ingredients: 1 goose heart, gizzard and liver; 1 goose heart, gizzard and liver; 1 tbsp goose fat; 1 goose heart, gizzard and liver; ¼ pt / 140 ml goose stock or red wine; ¼ pt / 140 ml goose stock or red wine; 1 tsp tomato or vegetable purée; 1 tsp tomato or vegetable purée; 1 onion, peeled and chopped; 1 celery stalk, trimmed and sliced; 1 tbsp chopped parsley; 1 bay leaf; freshly ground black pepper; salt

Preparation info

Serves
2
, as a main course

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Giblets are giblets, and there is no elegant term in English for a giblet salad or stew. I make mine into a sauce to serve with pasta.

Ingredients

1 onion, peeled and chopped
1 celery stalk, trimmed and sliced
1 tbsp goose fat

Sauce
Gluten-free

Method

Fry onion and celery in the goose fat. Remove any skin, piping, membrane and discoloured parts from the giblets. Slice and dice, and first add the gizzard to the frying pan. Cook it with the onions and celery, raising the heat to brown the meat all over and then lowering it. After 10 minutes, add the heart and liver pieces, and brown these before stirring in the purée and the stock or wine. Bri