Abatis Chipolata (Poultry Giblets with Chipolata Garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Giblets prepared as for Abatis à la Bourguignonne
- Garniture à la Chipolata
Instructions
- Proceed as for Abatis à la Bourguignonne, replacing the red wine with white wine.
- When the pieces of giblets are changed to another utensil, add a garnish à la Chipolata.
- Pass the sauce over the whole and complete the cooking gently for 15 to 20 minutes.