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Giblet Sauce

Split gizzards of a chicken in two, remove skin and sandy part, then cut in exceedingly small square pieces. Cut in same shape two chicken livers freed from galls, place both in a saucepan with a half gill white wine and gill broth then let reduce on open fire to a glaze. Pour over one and a quarter gills demi-glace with a half teaspoon freshly chopped parsley and saltspoon cayenne, lightly mix, then gently boil for eight minutes and use as directed. N. B. When this sauce is for any other article except eggs, prepare in same manner, adding four peeled and very finely chopped medium shallots smothered in butter at beginning of operation.