French Giblet Pie

Ingredients

• the giblets of four chickens
• a sliced onion
• a small bouquet of sweet herbs
• Make a rich paste
• a small quantity of boiled potatoes
• the chopped yolks of some hard-boiled eggs
• some bits of butter rolled in flour

Method

1. 1

   Clean giblets and stew with onion and herbs until tender.

2. 2

   Strain gravy, roll out paste, cover dish, add giblets, potatoes, eggs, and gravy.

3. 3

   Cover with another sheet of paste, notch edges, and bake until brown.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 75. The excerpt below is the record exactly as published.

FRENCH GIBLET PIE. Clean very nicely the giblets of four chickens. Put them into a stew- pan with a sliced onion and a small bouquet of sweet herbs. Add little water ; cover the pan closely and let them stew until the giblets are tender. Then take them out and strain all the gravy from the seasoning articles. Make a rich paste, and roll it out into two sheets. With one sheet cover the sides and bottom of a deep dish. Put m the giblets — mixing among them a small quantity of boiled potatoes sliced, the chopped yolks of some hard-boiled eggs, and some bits of butter rolled in flour

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