Abatis aux Navets (Poultry Giblets with Turnips)

Ingredients

• Giblets prepared as for Abatis à la Bourguignonne
• The lardons from that preparation
• 24 small onions
• 500 grammes turnips

Instructions

1. Prepare the giblets as for Abatis à la Bourguignonne, but make the moistening entirely with white stock.
2. At half cooking, change the pieces of giblets into another casserole.
3. Add the lardons, 24 small onions sautéed in butter, and 500 grammes of turnips turned into elongated olive shapes, sautéed and glazed.
4. Pass the sauce over the whole and complete the cooking gently.