(2033). Turkey Giblets A La Salamander (Abatis De Dinde A La Salamandrel)

Bone the cleaned pinions and cut them into half inch squares; divide the neck at every joint and put all the pieces into a saucepan with clarified butter (No. 16); fry and besprinkle with flour, and cook again for a few moments; moisten with stock (No. 194a) and season with salt, pepper, a garnished bunch of parsley (No. 123), and some small onions. When the meats are done add the liver after frying it in butter, also some minced mushrooms; suppress the parsley and onions, thicken the sauce with a few egg-yolks, cream and butter, then put back the onions. Butter a baking dish, bestrew over with bread-crumbs and fill it with the stewed giblets; dredge bread-raspings and grated parmesan on top, pour over butter and brown under a salamander (Fig. 123), then serve.

(2034). Turkey Giblets, Peasant Style (Abatis De Dinde A La Paysanne)

These are composed of the pinions, liver, neck, legs, heart, gizzard and head. Prepare a garnishing of turnips, carrots and onions; cut the turnips into clove of garlic shapes; the carrots are to he cut with a root spoon into three-quarter inch balls, and the small onions pared to the same Size as the carrots, the three to be blanched separately for a few moments in salted water; drain the turnips and brown them in the pan over a good fire with butter, salt and a pinch of sugar; drain the carrots, cook them again in stock (No. 194a) and let fall to a glaze as well as the onions. Take the giblets from two fresh turkeys. put the livers aside and clean the remaining parts; scald them simply to stiff en, pare and wipe on a cloth, Cut in three eights of an inch squares six ounces of bacon without the rind, fry colorless in butter and when melted remove the bacon, leaving the fat in the saucepan, then put in the giblets and fry over a good fire while stirring with a spoon; season, and after the meats are nicely browned, besprinkle with a heaping spoonful of flour and let cook for a few moments, continuing to stir.

Remove the saucepan from the tire and moisten the meats with a little stock (No. 194a) and a little white wine; stir the sauce until it comes to a boil and cover the saucepan; cook the stew over a good fire for six minutes adding a garnished bunch of parsley (No. 123) and an onion. Pare the pieces, strain the sauce and return them to the saucepan with the sauce poured over; let cook for one hour then put in the carrots, turnips, onions and bacon. Finish cooking the whole together, and a quarter of an hour before taking from the fire put in the turkey livers without the gall, and finally skim the fat from the sauce; strain it into a saucepan, let reduce, season to taste and dress the pieces of giblet in a deep dish; surround with the turnips, carrots, onions and bacon, pour the sauce over and serve.