Cut the goose into portions, boil until ready and fry in an oven until it crisp and golden .

Put the pearl barley into hot salted boiling water, bring to a rolling boil, then pour the water out.

Wash ceps in warm water, put into cold water, bring to a boil and cook for 1-1,5 hour. Strain the bouillon through a fine muslin. Wash the ceps again and cut them finely.

Combine both boillons (mushroom and that one indicated in the ingredients list) in a pan, add salt and ceps. Bring to a boil, add pearl barley and make a porridge.

Peel and dice the onion and fry in butter avoiding discoloring.

Mix the porridge with fried onion, butter and fried goose chunks. Put the porridge into ceramic pots and warm them in an oven. Decorate with greens before serving.