Soupe aux Abatis de Volaille à l'Anglaise

Ingredients

• one-half lb. of these giblets
• one oz. of butter
• one tablespoonful of flour
• one quart of white consommé
• one pint of water
• one dessertspoonful of parboiled rice
• a heaped tablespoonful of the white of celery

Method

1. 1

   Brown giblets in butter, sprinkle with flour, moisten with consommé and water, and cook gently for three hours.

2. 2

   Drain giblets, add rice and celery, strain cooking liquor over garnishes, and season.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 147. The excerpt below is the record exactly as published.

SOUPE AUX ABATIS DE VOLAILLE A L’ANGLAISE Cut’ the necks into three, the gizzards into four, and the pinions into two. Brown one-half Ib. of these giblets in a thick-bottomed stewpan with one oz. of butter. Sprinkle with one tablespoonful of flour; slightly colour the latter, and moisten with one quart of white consommé and one pint of water. Add a faggot containing one stick of celery, and set to cook gently for three hours. When the pieces of giblets are cooked, drain them, trim them, and put them into a stewpan with one dessertspoonful of parboiled rice and a heaped tablespoonful of the white of celery

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