GIBLETS
a term which formerly signified only the entrails of poultry, but is now applied to parts and trimmings such as the heart, liver, gizzard, neck, and ends of the wings and legs.
Recipes that use giblets
17 dishes across the Historical Foodie library call for giblets.
The Epicurean · 13
- No. 1906 Sauted Chickens with half—Glaze Poulets Sautes Demi-Glace
- No. 1914 Chicken with Rice—Braised Poulet Braise au riz
- No. 1927 Ducks' Giblets, Housekeepers' Style Abatis de Canards a la Menagere
- No. 1945 Goose a la Chipolata Oie a la Chipolata
- No. 1949 Geese Giblets with Turnips Abatis d'Oie aux Navets
- No. 1950 Goose Stuffed with Chestnuts and with Sausages and Chestnuts—Roasted Oie Rotie Farcie aux Marrons et aux Saucisses et Marrons
- No. 2033 Turkey Giblets a la Salamander Abatis de Dinde a la Salamandre
- No. 2034 Turkey Giblets, Peasant Style Abatis de Dinde a la Paysanne
- No. 311 Giblet Soup a la Reglain Abatis a la Reglain
- No. 342 Pot-au-Feu Pot-au-feu
- No. 351 Dried Turtle, Thick and Clear Tortue Seche Liee et Claire
- No. 398 Chicken or Game Glaze Glace de Volaille ou de Gibier
- No. 405 Thick Gravy Jus Lie
365 Dishes of All Nations · 4
- German Stuffed Turkey German
- Bavarian Stuffed Chicken Bavarian
- Hungarian Duck Hungarian
- English Stuffed Duck English