3281 Abattis Printanier

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the giblets in the same way as Abattis à la Bourguignonne.

When half cooked, add a Printanière garnish after changing the giblets to a clean pan. Pass the reduced sauce through a fine strainer and allow to finish cooking gently together.