Prepare the stock by dissolving the chicken stock cubes into 2 1/2 pints of hot water. Thinly chop the onions and slowly sweat them in the goose fat, in a large pot. When they are translucent, sprinkle with the flour, blend and cook a little, stirring constantly. Add the stock and the white wine. Season with salt and pepper and cook for 20 minutes. Towards the end add the Armagnac. Using a fork, mash the blue cheese on a plate until soft and spread on slices of bread. Place at the bottom of an earthenware pan. Pour the hot soup, then add another layer of bread with blue cheese. Sprinkle with grated ComtÄ cheese and brown under the grill for 8 to 10 minutes, leaving the door of the oven ajar.
