For the roux, remove the breast fillet from the goose. Briefly scald breast bones, quench in cold water, add root vegetables and onion to 1.5 liters of cold water. Season with garlic, salt and bay leaf, bring to the boil and turn down the heat.
Put the fillet of breast in and cook until tender, about 1.5-2 hours. Briefly quench and peel off the skin. Strain soup through a sieve and skim off fat (possibly use for browning for skin and for roux). Dab the cooked skin well dry, cut into small pieces and fry in a little goose fat to crispy grams. Lift out grams and pat dry. Strain off fat.
Cut breast and vegetables into small cubes or press through a cradle press. Heat lard (from the grams), stir in flour and roast until light brown (roux). Add chopped onion and vegetable cubes, roast again briefly. Deglaze with wine and gradually pour in goose soup. Boil well, add meat and season well with salt and pepper.
Refine with a little cream and simmer for at least 30 minutes. Before serving, refine the roux soup from the goose with fresh marjoram or parsley and possibly some apple balsamic vinegar. Serve with the goosegramme dumplings.
For the dumplings, cream butter and stir in egg and yolk. Moisten the breadcrumbs with milk and add with the goosegram dumplings. Season with salt, pepper and marjoram (or simply mix everything together with
Preparation Tip:
The breadcrumb dumplings can also be made without goosegrams as well as frozen raw!
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