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Ингредиенты
- Carcass from one cooked goose
- 1 c. minced onion
- 1/2 c. minced celery and celery leaves
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 x carrot diced
- 4 x chicken bouillon cubes
- 2 quart cool water
- 3 Tbsp. butter or possibly margarine
- 3 Tbsp. all-purpose flour
- 1 c. whole lowfat milk
- 2 Tbsp. minced pimiento
Инструкции
- Place the goose carcass in a large pot with the first seven ingredients. Bring to a boil, reduce heat and simmer one hour.
- Remove and strain liquid, reserving 3 c.. Separate meat from the bones after the carcass has cooled.
- Heat butter or possibly margarine in another soup pot. Blend in flour, and stir till the mix is light brown. Add in the 3 c. of goose stock, and stir till the mix thickens.
- Add in lowfat milk and goose meat from the carcass. Stir to heat. Add in pimiento and serve.
- Description: "Your roast goose has been carved and served, but there's still plenty of meat left on the carcass. Here's the perfect way to make use of those leftovers."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3444g | |
| Calories 892 | |
| Calories from Fat 515 | 58% |
| Total Fat 58.05g | 73% |
| Saturated Fat 34.11g | 136% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 6312mg | 263% |
| Potassium 1761mg | 50% |
| Total Carbs 53.1g | 14% |
| Dietary Fiber 5.4g | 18% |
| Sugars 25.4g | 17% |
| Protein 39.18g | 63% |
