352. GIBLET SOUP A L'ANGLAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Soup Base
Instructions (8)
  1. Take four sets of giblets properly cleaned and trimmed, put them into a stewpan full of boiling water to scald for five minutes; drain them in a colander, immerse them in cold water, and then place them on a napkin to drain.
  2. Singe the necks and wings over the flame of a charcoal fire, and carefully pick out all the stubble feathers, cut the giblets up into inch and a half lengths.
  3. Place these in a stew-pan with two heads of celery, carrots, onions, turnips, in equal proportions; also, four cloves, two blades of mace, and a bunch of parsley, with a moderate quantity of basil, winter savory, lemon thyme, and green onions, a sprig of common thyme, and one bay-leaf.
  4. Fill the stewpan with four quarts of blond de veau, and allow these to boil gently by the side of the stove-fire till they are done (which will be seen when the pieces of gizzard are become tender).
  5. Immediately drain them in a large sieve, pouring their broth into a basin.
  6. Immerse the giblets in cold water, then pick them out free from any particles of herbs or vegetables that may adhere to them; place them on a napkin, and when neatly trimmed, put them in the soup-pot.
  7. Pour the giblet broth into an adequate-sized stewpan, and having thickened it in the usual manner with a sufficient quantity of roux to the consistency of thin sauce, set it to boil on the stove-fire, and afterwards place it by the side to clarify itself.
  8. When the sauce has been cleared of the butter, &c., add half a bottle of sherry and a little cayenne, and then pass the sauce on.
Original Text
352. GIBLET SOUP A L'ANGLAISE. TAKE four sets of giblets properly cleaned and trimmed, put them into a stewpan full of boiling water to scald for five minutes; drain them in a colander, immerse them in cold water, and then place them on a napkin to drain. Singe the necks and wings over the flame of a charcoal fire, and carefully pick out all the stubble feathers, cut the giblets up into inch and a half lengths, place these in a stew-pan with two heads of celery, carrots, onions, turnips, in equal pro-portions; also, four cloves, two blades of mace, and a bunch of parsley, with a moderate quantity of basil, winter savory, lemon thyme, and green onions, a sprig of common thyme, and one bay-leaf. Fill the stewpan with four quarts of blond de veau, and after allowing these to boil gently by the side of the stove-fire till they are done (which will be seen when the pieces of gizzard are become tender) immediately drain them in a large sieve, pouring their broth into a basin. Immerse the giblets in cold water, then pick them out free from any particles of herbs or vegetables that may adhere to them; place them on a napkin, and when neatly trimmed, put them in the soup-pot. Next, pour the giblet broth into an adequate-sized stewpan, and having thickened it in the usual manner with a sufficient quantity of roux to the consistency of thin sauce, set it to boil on the stove-fire, and afterwards place it by the side to clarify itself. When the sauce has been cleared of the butter, &c., add half a bottle of sherry and a little cayenne, and then pass the sauce on
Notes
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