Pâté d'Abatis (Giblets Pie)

Ingredients

• Poultry giblets
• Butter
• Flour
• Consommé
• Puff paste (feuilletage)
• Egg

Instructions

1. Fry the giblets, cut up as usual, in butter.
2. Sprinkle them lightly with flour and cook the flour.
3. Moisten with consommé, in just enough quantity that the sauce is clear and merely covers the pieces.
4. Cook three quarters through and let cool.
5. Pour into an English pie dish.
6. Stick a band of paste round the edges of the dish, cover with a sheet of puff paste and seal it onto the band.
7. Egg-wash and score.
8. Bake for 25 to 30 minutes in an oven of good moderate heat.