French Giblet Stew

Ingredients

• put into a saucepan with i quart of cold water
• add I cupful of finely-diced potato
• i diced cucumber
• 2 tablespoonfuls of finely-chopped onion
• add x tablespoonful of flour
• rubbed to a paste with I tablespoonful of butter
• the well-beaten yolks of 2 eggs

Method

1. 1

   Wash giblets and simmer in cold water for an hour.

2. 2

   Chop liver, heart, and gizzard, return to saucepan with potato, cucumber, and onion.

3. 3

   Simmer for another half hour, season, and thicken with flour and butter paste.

4. 4

   Add parsley and beaten egg yolks before serving.

As published

This recipe was extracted from 365 tasty dishes (1906), page 26. The excerpt below is the record exactly as published.

French Giblet Stew. Wash the giblets, neck and pinions of a fowl, put into a saucepan with i quart of cold water, bring to the boiling point and simmer for an hour. Take out and chop the liver, heart and gizzard, return to the sauce- pan with I cupful of finely-diced potato, i diced cucumber and 2 tablespoon fuls of finely-chopped onion. Simmer for half an hour longer, remove neck and pinions, take off the meat on them and return to the soup. June. Season well with salt and pepper, add x tablespoonful of flour rubbed to a paste with I tablespoonful of butter and stir until slightly thickened. Take from the fire, add I tablespoonful of chopped parsley and the well-beaten yolks of 2 eggs

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