864 Potage aux Abatis à l’Anglaise

Giblet Soup

Method

Take the giblets from 3 chickens, cut the necks in three pieces, the gizzards in four and the winglets in half. Fry them in 50 g (2 oz) butter until light brown, sprinkle with 20 g ( oz) flour and continue frying until all is light brown. Moisten with 1 litre ( pt or U.S. cups) Bouillon and 5 dl (18 fl oz or U.S. cups) water; add a Bouquet garni containing a little celery and cook gently for 1½ hours.

When the giblets are cooked, drain them off, trim them and replace in a pan with 4 tbs cooked rice and 2 tbs finely sliced celery which has been stewed in a little butter. Pass the cooking liquid from the giblets over this garnish and allow the soup to cook very gently for a further 15 minutes.

Season well with pepper just before serving.

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