The day before, carve the goose into twelve pieces. Place in a mold with the leek, onion, carrot (all chopped together) and the bunch of herbs. Cover with the wine and leave to marinate for one night.
The following day, dab the meat and spread the marinade through a sieve. Brown the pieces of goose in a meat pot without adding any more fat. Place the pieces on a plate one by one, pouring away the drippings and replacing them with butter. Gradually melt the butter and pour the flour into the saucepan all at once. Stir through with a whisk, and gradually sprinkle with the strained marinade. Add the poultry pieces to the cooking pot one more time, cover, and steam for 1 1/2 hours. In the meantime, drain and pat the mange tout mushrooms, slice and roast in the olive oil over high heat.
5 minutes before serving, add the blood and the mushrooms to the sauce. Serve with toasted bread cubes as an accompaniment.
From the moment you stir the blood into the sauce, it must not boil anymore.
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