Potage aux Abatis

Ingredients

• Two sets of Duck Giblets
• Half a head of Celery
• One Carrot
• One Turnip
• Two Onions
• A Bouquet Garni
• Two Cloves
• Ten Peppercorns
• Two quarts of Second Stock
• Half a pint of Madeira
• Fifteen drops of Lemon Juice
• A few grains of Cayenne Pepper
• Two ounces of Flour
• Two ounces of Butter
• Salt

Method

1. 1

   Clean giblets and blanch in boiling water for five minutes.

2. 2

   Cool, wash, scrape, and cut into pieces.

3. 3

   Put giblets, stock, and vegetables in a stewpan, add bouquet, cloves, and peppercorns, and boil for two hours.

4. 4

   Remove best pieces, trim, and boil stock and remaining giblets for another half hour.

5. 5

   Melt butter, add flour, fry, then add strained stock, Madeira, lemon juice, cayenne, and trimmed giblets.

6. 6

   Boil for twenty minutes.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 4. The excerpt below is the record exactly as published.

Potage aux Abatis. Ingredients. Two sets of Duck Giblets. Half a head of Celery. One Carrot. One Turnip. Two Onions. A Bouquet Garni. Two Cloves. Ten Peppercorns. Two quarts of Second Stock. Half a pint of Madeira. Fifteen drops of Lemon Juice. A few grains of Cayenne Pepper. Two ounces of Flour. Two ounces of Butter. Salt

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