Cibreo

Ingredients

• chicken livers
• cockscombs
• chicken wattles/testicles (fagiuoli)
• butter
• egg yolks
• flour
• lemon juice
• broth
• salt and pepper

Instructions

1. Prepare the giblets: skin the cockscombs in boiling water and cut in pieces, remove the gall from the livers (as in No. 110) and halve them.
2. Cook in butter, adding combs first, then livers, then fagiuoli; season with salt and pepper and add broth as needed.
3. Whisk one or two yolks with a little flour, lemon juice and boiling broth so the egg does not curdle.
4. Pour the sauce over the cooked giblets, boil briefly, loosen with more broth if needed, and serve (about one yolk per portion).