Chicken Giblets, a la Parmentier

Ingredients

• the giblets
• a spoonful of mashed potatoes
• a brown sauce made from the liquor

Method

1. 1

   Cut giblets into small pieces and stew until tender.

2. 2

   Strain the liquor and make a brown sauce.

3. 3

   Add giblets to the sauce and serve over mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 315. The excerpt below is the record exactly as published.

Chicken giblets, a la Parmentier (20 orders, 20 cents.) Charlotte of apples, Francaise (36 or- ders, 40 cents.) Baked sweet potatoes 20, squash 8, stewed onions 6, rice 6, beets 5, potatoes 8 (53 cents.) _ Indian fruit pudding (No. 161 doubled, 24 orders, 36 cents.) Blanc mange with cream (2 qts and cream, 45 cents.) Telly roll, white cake (2^ lbs 26cents.) Nuts, raisins, apples, cheese, crackers, pickles (55 cents.) Milk, cream 60, butter, bread, coffee, tea, sugar 52 {112 cents.) Total, $7 20; 55 parsons; 13 cents plate. 1062— Verm cell! Soup. For general directions about making soup stock, or bouillon, as the French call it, read No. ir5, the quantities to be according to the number of people. The stock having been strained into a clean soup pot a number of simple soups without names can be made by even inex perieaced persons by adding a mixtur- COOKING FOR PROFIT. '63 of vegetables chopped or cut small and either rice, barley, macaroni or nudelsor the following : Take 6 quarts stock. 5 cups minced vegetables — being cab- bage, onion, turnip, carrot, celery, squash, pumpkin, part or all as may suit. 6 ounces or 2 or 3 cups vermicelli broken small. Boil and season. It will be thick enough if cooked until the vermicelli is well done. 1063— Catfish Stewed with Tomatoes. Cut fish in slices, each about 2 ounces, and fry (saute) them in a frying pan with very little butter or drippings. When they are partly browned and about half- cooked add a cup of water, a minced green onion or two and pod ot red pep- per; then strain a can of tomatoes through a colander to the fish and cook together about y^ hour. Serve with strips of dry toast about a finger's length, in the plate. 1064— Civet of Rabbit, a la Cahssou\ Chasseur is hunter, a la Chasseur means in hunter's style; it does not signify any- thing in particular in regard to the dish but is merely an ornamental affix to any- thing that consists of game. Civet is but another word for a ragout or highly sea- soned stew. Trim off 8 small rabbits by chopping away the breasts, necks and claws, divide each one in 6 or 8 pieces, steep in water a whilC; saute them brown in a large pan, pepper and salt well and dredge with flour while they are browning, allowing about a cup of flour and shaking till the pieces are well coated. Then put in a can of mushrooms and the liquor and stock enough to barely cover, a bouquet of herbs containing onion, bayleaf and parsley and stew at the back of the range about an hour. Take out the bunch of herbs at last. Garnish with small crou- tons dipped in minced parsley. 1065- Chicken Giblets, a la Par- mentier. Cut the giblets in small pieces all of one size and stew until tender; strain off the liquor that remains and make a brown sauce of it, or, add to it some Spanish sauce and boil down until it is thick enough, put the giblets in the sauce ; dish a spoonful of mashed potatoes

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