Home › Poultry › French Giblet Pie

French Giblet Pie

Clean very nicely the giblets of four chickens. Put them into a stewpan with a sliced onion and a small bouquet of sweet herbs. Add little water; cover the pan closely and let them stew until the giblets are tender. Then take them out and strain all the gravy from the seasoning articles. Make a rich paste, and roll it out into two sheets. With one sheet cover the sides and bottom of a deep dish. Put in the giblets-mixing among them a small quantity of boiled potatoes sliced, the chopped yolks of some hard-boiled eggs, and some bits of butter rolled in flour. Pour the gravy over the giblets. Cover the pie with the other sheet of paste, and notch the edges. Bake it brown, and serve hot. over