ReceptnaptárGoose Giblets with Rice
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Ingredients
Method
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- Wash the goose giblets, put them on to cook in cold water; when it starts to boil, skim off the foam.
- Salt it, add the black peppercorns, the cubed carrot and parsley root, and simmer covered over low heat for about 1-1.5 hours, until the giblets are tender.
- Fry the rice in lard over medium heat for a few minutes, until it becomes glossy and "rattles".
- Add enough of the goose giblet cooking liquid to cover it by two fingers' depth, and add the whole small onion and the parsley.
- Cover and simmer over low heat without stirring for about 18-20 minutes, until the rice is tender and has absorbed the liquid.
- Grease a ring mold, and arrange parsley and cooked carrot stars on the bottom.
- Pack the cooked rice into it, press down firmly, then turn out onto a platter.
- Pile the cooked, boned goose giblets in the middle, and serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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