Poach the goose in water with a pinch of salt and the cloves of garlic.

Remove the poached goose from the pan (keep the poaching liquid, and remove the garlic cloves, you will need them later), cut into pieces and put them in a baking dish.

Melt 100 g – 3,5 oz. goose fat and pour it over the pieces of goose. Put the baking dish into the oven until the goose is brown.

Melt the remaining goos fat and add the flour. Mix well. Continue stirring, while you add 1/2 liter – 2 cups of the poaching liquid. Finish by adding the milk.

Put the sauce on a low fire and let it reduce for about 15 minutes. Remove the pan from the fire and add the egg yolks.

Pulverize the cooked garlic cloves and add them, with the cream, to the sauce. Add salt to taste

Pour the sauce over the goose and serve.

Serves 4.
Source: my collection