Turkey Giblets a la Salamander

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.