Goose meat aspic

Ingredients for 6 servings:

• 1 goose, cooked, the carcass
• 1 large carrot(s)
• 1 cup(s) peas, frozen, approx. 200 – 250 ml content
• n. B. Pickled gherkin(s), approx. 2 – 3
• 1 bunch parsley, flat
• 500 ml chicken broth
• 250 ml white wine
• 125 ml Balsamic vinegar, lighter, mild
• n. B. Salt
• lots of pepper
• 10 sheets of gelatin

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Remove all meat from the goose carcass and cut it into small pieces. Peel the carrot and slice it thinly with a knife, then cook until al dente. Blanch the frozen peas for 3 minutes. Finely dice approximately 2-3 gherkins. Finely weigh 1 bunch of flat-leaf parsley and mix everything in a bowl. For the aspic, defatt 1/2 liter of reduced (flavorful) chicken broth. Heat the white wine, balsamic vinegar, salt, and plenty of pepper. The liquid must be very well seasoned, as the aspic absorbs a lot of the flavor. Dissolve 10 soaked and squeezed gelatin leaves in it. Pour the aspic into a loaf pan and let it set (I always place the pan in the German winter for 10 minutes; in the Canadian winter, you’ll probably only need 5 minutes). Place a few carrot slices on the solid surface to create a nice pattern. Carefully spread the goose meat and vegetable mixture on top. Pour in the liquid. Let it cool, then refrigerate, preferably overnight. I dip the mold in hot water so the jelly is easy to turn out. To store, I repeatedly turn the mold over onto the aspic. Cut into slices and serve with a thick sauce made from quark, mayo, and finely chopped herbs, salt, pepper, and, if desired, finely chopped or crushed garlic.