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Ingredients

• goose
• giblets
• 2 heads garlic
• white stock
• goose fat
• flour
• 4 egg yolks
• cream
• 1 spoonful garlic purée

Instructions

1. Take a goose that has not yet laid and poach it in a white stock with its giblets and 2 heads of garlic.
2. Cut it up, arrange the pieces in a sauté pan, baste them with goose fat, and let them soak in it until serving.
3. With the cooking stock, goose fat and a relative quantity of flour, prepare a thick Velouté, and hold it at a skimming simmer for an hour.
4. Bind it with 4 egg yolks and pass it through the tammy.
5. Bring it back to normal consistency with cream, and complete it with a good spoonful of garlic purée cooked in milk.
6. Add the drained and blotted pieces of goose to the sauce and dish them in a timbale.