What are goose giblets, and how do you prepare them?

"Krås" is the gizzard (crop/muscle stomach) of the goose. It is split open, the membrane is pulled off, and the parts are cleaned well before they are put into boiling, salted water.

How long must the gizzards boil?

The recipe states that they are boiled until tender — allow around an hour and a half of the total time of about 2 hours. The water is brought to a boil, skimmed, and cleaned roots (carrot, onion, parsley root) are added along the way.

How is the sauce made?

The stock is strained and reduced by half. Butter (60 g) is browned with a little chopped onion and 30 g of wheat flour, thinned with the reduced stock and simmered for 5 minutes. Then the cut-up gizzards, finely chopped parsley, lemon juice and 1 tablespoon of coarsely chopped pickled gherkins or small pearl onions are added.

How is the dish served?

In a somewhat deep dish with bread croutons. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 267, and makes 4 servings.

Goose Giblets (abatis d'oie)

Name: Goose Giblets (abatis d'oie)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 pcs goose gizzards (with accompanying giblets); 1 pcs carrot; 1 pcs onion (a little for the browning, the rest in the stock); 1 pcs parsley root; 1 tsp salt (for the cooking water); 1.5 l water (for boiling); 60 g butter; 30 g wheat flour; 1 tbsp lemon juice; 1 tbsp coarsely chopped pickled gherkins or small pearl onions; 1 tbsp finely chopped parsley; bread croutons (for serving)

Erken's goose giblets (abatis d'oie) from 1914: goose giblets are boiled tender with root vegetables, the stock is reduced by half and thickened with browned butter, onion and flour, seasoned with parsley, lemon juice and pickled gherkins or pearl onions, and served in a deep dish with bread croutons.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 267 (falt i det fri)

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About the dish

The giblets — the offal of the goose (heart, liver, gizzard, wings and neck) — were never thrown away in Erken's household. The dish is a classic French-inspired "abatis," a brown ragout that makes use of the leftovers after the goose has been dressed.

How to make it

1
Clean the gizzards
Split the gizzards, pull off the inner membrane and rinse the giblets thoroughly.
2
Bring to a boil
Place the gizzards in boiling, salted water. Bring to a boil, skim well, and add the cleaned roots (carrot, parsley root and onion).
3
Boil tender
Let it all boil until the gizzards are tender, about 1–1½ hours. Strain off the stock.
4
Reduce the stock
Return the stock to the heat and reduce it by half.
5
Brown the roux
Brown the butter with a little finely chopped onion and the flour. Thin with the reduced stock while stirring and let the sauce simmer for 5 minutes.
6
Finish the dish
Put the cut-up gizzards into the sauce and season with finely chopped parsley, lemon juice and a tablespoon of coarsely chopped pickled gherkins or small pearl onions.
7
Serve
Serve in a somewhat deep dish with bread croutons.

Changes from the original

The ingredient list has been reconstructed from the page's narrow column and modernized to grams, deciliters and tablespoons. The amounts of water and parsley are estimated from the method. The spelling in the steps has been modernized, while the transcription is kept in 1914 form.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 267) → 1949 (korrekturlest, s. 298)~46% av teksten endretfjernetlagt til

(Abatis d'oie.) 3 ~~kraaser~~ kråser 1 gulerot 1 løk 1 persillerot salt ~~vand~~ vann 60 gr. smør 30 gr. hvetemel ~~citronsaft 1 spiseskefuld grovhakkede asier eller smaa sylteløk persille Kraaserne flækkes, hinden trækkes~~ sitronsaft. Kråsene flekkes, hinnen trekkes av, og de rengjøres, ~~sættes~~ settes over ~~ilden~~ varmen i kokende, saltet ~~vand,~~ vann, koker op, skummes og ~~tilsættes~~ tilsettes de rensede røtter. ~~Naar kraaserne~~ Når kråsene er møre, siles kraften. Denne ~~sættes~~ settes igjen over varmen og ~~indkokes~~ innkokes til det halve. ~~Smørret~~ Smøret brunes med litt hakket løk og melet, ~~spædes~~ spes med den ~~indkokte~~ innkokte kraft, ~~smaakoker~~ småkoker i 5 minutter; ~~tilsættes~~ tilsettes de ~~opskaarne kraaser,~~ opskårne kråser, finhakket persille, ~~citronsaft~~ sitronsaft og 1 ~~spiseskefuld~~ spiseskjefull grovhakkede asier eller ~~smaa~~ små sylteløk. Serveres i et litt dypt fat med brødcroutons.

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Frequently asked questions

What are goose giblets, and how do you prepare them?: "Krås" is the gizzard (crop/muscle stomach) of the goose. It is split open, the membrane is pulled off, and the parts are cleaned well before they are put into boiling, salted water.
How long must the gizzards boil?: The recipe states that they are boiled until tender — allow around an hour and a half of the total time of about 2 hours. The water is brought to a boil, skimmed, and cleaned roots (carrot, onion, parsley root) are added along the way.
How is the sauce made?: The stock is strained and reduced by half. Butter (60 g) is browned with a little chopped onion and 30 g of wheat flour, thinned with the reduced stock and simmered for 5 minutes. Then the cut-up gizzards, finely chopped parsley, lemon juice and 1 tablespoon of coarsely chopped pickled gherkins or small pearl onions are added.
How is the dish served?: In a somewhat deep dish with bread croutons. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 267, and makes 4 servings.

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