Chicken Giblet

Ingredients

• a chicken
• an onion
• a little ham
• half an ounce of butter
• three points of consomme
• a pinch of rice
• two tablespoonfuls of tomatoes

Method

1. 1

   Cut chicken, onion, and ham into small pieces, sauté with butter until slightly colored, add consomme and rice, boil for 45 minutes, add tomatoes, boil for 5 minutes, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 5. The excerpt below is the record exactly as published.

Chicken Giblet. Cut a chicken, an onion, and a little ham, each in small pieces. Put all to- gether, in a saucepan, on the fire, and add half an ounce of butter. When beginning to color slightly, add three points of consomme (see Art. 1), and a pinch of rice ; and, after boiling three quarters of an hour, add two tablespoonfuls of tomatoes

Cook this with the app: pantry check, scaling, and the assistant.