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Giblet Pie, With Fine Herbs

Procure two sets of goose giblets (cleaned), scald them, then immerse in cold water, and drain upon a napkin. Then cut the giblets into pieces about two inches long. Trim them neatly, and place in a stewpan with a carrot, an onion stuck with four cloves, a garnished fagot 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 over a slow fire. When done remove the carrot, onion, and fagot of parsley; drain the giblets into a sieve, skim off all the grease from the broth, and after having put it back in a stewpan, thicken it with a little roux, and boil the sauce over a fire for fifteen minutes, stirring the whole time with a wooden spoon. Reduce the sauce to about one pint, then remove it from the fire. Next cover the bottom of the dish with scallops of fillet of beef, season with fine herbs, mushrooms, parsley, a little sweet basil, and two shallots, 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. CHAPTER X.