Giblet Soup
- one quart of chicken stock
- Fowl
- Minced giblets of two fowls
- Parsley
- 2 tablespoons of brown roux
- Hard boiled yolks'
- Butter
- Raw egg
- Browned flour
Heat one quart of chicken stock. You can utilize for this the liquor in which a fowl has been boiled, or that in which the carcasses of cooked fowls have been boiled for hours. When it boils, stir in the finely minced giblets of two fowls with a little chopped parsley, cook half and hour and thicken with two tablespoons of brown roux. Season to taste. This popular soup is made still better if force-meat balls of hard boiled yolks, rubbed to a paste with a little butter, bound with a raw egg and roll, roll, rolled in browned flour, be dropped in one minute before the soup leaves the fire.
Submitted by Jun 12, 2009
14 min
121 min
135 min