Fry 250 g (9 oz) blanched diced streaky bacon in butter and remove; add 1½ kg (1 lb 6 oz) giblets (without the livers which should be added 10–15 minutes towards the end of the cooking time) and 100 g (3½ oz) onion cut in large dice; fry together until lightly coloured.
Sprinkle with 3 tbs flour, cook in the oven, then moisten with 5 dl (18 fl oz or 2¼ U.S. cups) red wine and 1 litre (1¾ pt or 4½ U.S. cups) white stock or water. Season, add a clove of crushed garlic and a Bouquet garni and allow to cook slowly.
A quarter of an hour before it is cooked, drain on a sieve; place the giblets in a clean pan, add the bacon, 20 cooked button onions and the raw sliced livers. Remove the fat from the sauce, reduce, pass through a fine strainer over the whole and finish cooking together.
Arrange in a deep dish to serve.