Giblet Soup a la Reglain

Prepare the giblets taken from three ducks or two geese, the necks, pinions and gizzards; remove the skin from the necks, cutting them off near the head, pluck the pinions and singe them; make a cut on the side of the gizzards to remove the inside without breaking the pouch, suppress the interior white skin, also the outside tough part, retaining only the soft meat, cut this into quarter inch squares, then divide the neck and pinions into small pieces; as well as the unblanched hearts. Fry slowly in four ounces of butter, the white part of six leeks cut into inch long pieces, then blanch, add the giblets and fry all together for fifteen minutes, then dilute with half a gill of Madeira wine, and one gill of broth, and let fall slowly to a glaze. Moisten again with three quarts of broth and boil, then simmer slowly until thoroughly cooked; strain the liquid through a sieve, and thicken it by working into it two heaping spoonfuls of arrowroot or potato fecula, diluted in a little cold water. Add to the soup, the livers braized and cooled off, cut into quarter of inch squares, and some blanched chervil leaves; season with salt and cayenne pepper and serve with a garnishing of carrots, turnips and celery cut in squares of a quarter of an inch, blanched and cooked separately in white broth.