Giblet Pie with Fine Herbs

Ingredients

• two sets of goose giblets
• a carrot
• an onion
• four cloves
• a garnished fagot of parsley
• a quart of good broth
• a glass of sherry
• a little salt
• pepper
• a little roux
• about one pint
• puff paste

Method

1. 1

   Clean and scald the giblets, then cut into pieces.

2. 2

   Place in a stewpan with carrot, onion, cloves, parsley, salt, and pepper.

3. 3

   Moisten with broth and sherry, and stew gently.

4. 4

   Remove vegetables, drain giblets, skim grease, thicken broth with roux, and boil for 15 minutes.

5. 5

   Layer beef fillet, season, add giblets, pour sauce, cover with puff paste, and bake for 1 hour and 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 77. The excerpt below is the record exactly as published.

GIBLET PIE, WITH FINE HERBS. Procure two sets of goose giblets (cleaned), scald them, then immerse in cold water, and drain upon a napkin. Then cut the giblets into pieces about two inches long. Trim them neatly, and place in a stewpan with a carrot, an onion stuck with four cloves, a garnished fagot of parsley, and season with pepper and a little salt ; moisten with a quart of good broth and a glass of sherry, and set them to stew gently over a slow fire. When done remove the carrot, onion, and fagot of parsley ; drain the giblets into a sieve, skim off all the grease from the broth, and after having put it back in a stewpan, thicken it with a little roux, and boil the sauce over a fire for fifteen minutes, stirring the whole time with a wooden spoon. Re- duce the sauce to about one pint, then remove it from the fire. Next cover the bottom of the dish with scallops of fillet of beef, season with fine herbs, mushrooms, parsley, a httle sweet hasil, and two shallots, adding cayenne pepper, and salt ; over these pour half the sauce, then fill the dish up with the giblets, which place in neat order ; sprinkle some fine herbs upon them, and pour the remainder of the sauce over the whole. Cover the pie with puff paste

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