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Goose Giblets (abatis d'oie)

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. 1

    Clean the gizzards

    Split the gizzards, pull off the inner membrane and rinse the giblets thoroughly.

  2. 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. 3

    Boil tender

    Let it all boil until the gizzards are tender, about 1–1½ hours. Strain off the stock.

  4. 4

    Reduce the stock

    Return the stock to the heat and reduce it by half.

  5. 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. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 267) → Modernised~80% of the text changedremovedadded
3 kraaser stk gåsekråser (med tilhørende innmat). 1 gulerot stk gulrot. 1 stk løk (litt til bruningen, resten i kraften). 1 persillerot stk persillerot. 1 ts salt vand (til kokevannet). 1,5 l vann (til koking). 60 gr. smør g smør. 30 gr. hvetemel citronsaft g hvetemel. 1 spiseskefuld ss sitronsaft. 1 ss grovhakkede asier eller smaa sylteløk persille Kraaserne flækkes, hinden trækkes av, små sylteløk. 1 ss finhakket persille. brødcroutonger (til servering). Flekk kråsene, trekk av den indre hinnen og de rengjøres, sættes over ilden skyll innmaten grundig.. Legg kråsene i kokende, saltet vand, koker op, skummes vann. La det koke opp, skum godt av, og tilsættes legg inn de rensede røtter. Naar kraaserne røttene (gulrot, persillerot og løk).. La alt koke til kråsene er møre, siles kraften. Denne sættes igjen over ca. 1–1½ time. Sil av kraften.. Sett kraften tilbake på varmen og indkokes kok den inn til det halve. Smørret brunes halv mengde.. Brun smøret med litt hakket finhakket løk og melet, spædes melet. Spe med den indkokte kraft, smaakoker innkokte kraften under omrøring og la sausen småkoke i 5 minutter; tilsættes minutter.. Legg de opskaarne kraaser, oppskårne kråsene i sausen og smak til med finhakket persille, citronsaft sitronsaft og 1 spiseskefuld en spiseskje grovhakkede asier eller smaa sylteløk. Serveres små sylteløk.. Anrett i et litt dypt fat med brødcroutons. brødcroutonger.

Note on Modernised

Ingredienslisten er rekonstruert fra sidens smale kolonne og modernisert til gram, desiliter og spiseskjeer. Mengder på vann og persille er anslått ut fra fremgangsmåten. Rettskrivingen i trinnene er modernisert, mens transkripsjonen er beholdt i 1914-form.

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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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