Fry the pieces of giblets in butter until coloured; lightly sprinkle with flour, cook in the oven and moisten with sufficient Bouillon to barely cover. Cook until three-quarters ready then allow to cool.
Place in a pie dish, cover with puff pastry in the usual manner, brush with eggwash, score with the point of a knife and bake in a moderately hot oven for 25–30 minutes.
© 1903 All rights reserved. Published by Taylor and Francis.