734. GIBLET PIE, WITH FINE-HERBS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
For the giblets
For the sauce
For the pie filling
For the crust
Instructions (10)
  1. Procure two sets of goose giblets (cleaned), scald them, afterwards immerse them in cold water and drain them upon a napkin.
  2. Cut the giblets into pieces about two inches long, trim them neatly, and place them in a stewpan with a carrot, an onion stuck with four cloves, a garnished faggot of parsley, and season with pepper and a little salt.
  3. Moisten with a quart of good broth and a glass of sherry, and set them to stew gently on a slow fire.
  4. When done, remove the carrot, onion, and faggot of parsley; drain the giblets into a sieve, skim off all the grease from the broth, and after having put it back into a small stewpan, thicken it with a little roux, and boil the sauce over a brisk fire for a quarter of an hour, stirring it the whole time with a wooden spoon.
  5. Reduce the sauce by boiling to about a pint, and then remove it from the fire.
  6. Cover the bottom of the dish with scollops of fillet of beef, season with fine-herbs, consisting of mushrooms, parsley, a very little sweet-basil, and two shalots; adding Cayenne pepper, and salt.
  7. Pour half the sauce over these.
  8. Fill the dish up with the giblets which place in neat order.
  9. Sprinkle some fine-herbs upon them and pour the remainder of the sauce over the whole.
  10. Cover the pie with puff-paste, bake it for an hour and a quarter, and send to table.
Original Text
734. GIBLET PIE, WITH FINE-HERBS. PROCURE two sets of goose giblets (cleaned) scald them, afterwards immerse them in cold water and drain them upon a napkin. Then, cut the giblets into pieces about two inches long, trim them neatly, and place them in a stewpan with a carrot, an onion stuck with four cloves, a garnished faggot 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 on a slow fire. When done, remove the carrot, onion, and faggot of parsley; drain the giblets into a sieve, skim off all the grease from the broth, and after having put it back into a small stewpan, thicken it with a little roux, and boil the sauce over a brisk fire for a quarter of an hour, stirring it the whole time with a wooden spoon. Reduce the sauce by boiling to about a pint, and then remove it from the fire. Next, cover the bottom of the dish with scollops of fillet of beef, season with fine-herbs, consisting of mushrooms, parsley, a very little sweet-basil, and two shalots; 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, bake it for an hour and a quarter, and send to table.
Notes
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