Chicken Giblets
From Gancel's culinary encyclopedia of modern cooking, 1920
The liver should be soaked in milk for 12 hours before using.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 147. The excerpt below is the record exactly as published.
CHICKEN GIBLETS (Abatis de Volaille) The giblets of poultry, such as chicken, geese and turkey are prepared differently from those of meat. The combs, kidneys and livers are used for garnishings of Vol-au-Vent, Patties and Salpicon. The famous Stras- burg Pie is made of goose liver; also it is prepared with truffles, braised, saute or in aspis. GIBLETS (Abatis) Giblets are composed of wings alone oi* with the neck, gizard and liver. (See Meat and Poultry). They are prepared; bourgeoise, bourguignonne, chipolata, fri¬ cassee, hochepot with onions or turnips, printanier, etc. A different variety of sauces are made also. The liver is prepared brochette, saute, chasseur, creole, coquille, pate or pilaf. Chicken liver should be soaked in milk 12 hours before using. COCK’S COMBS AND KIDNEYS Soak the combs in cold water 24 hours. Scald, take out side skin off, trim, put again in cold water, let stand another 24 hours, cook in white stock
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