Abatis Printanier (Poultry Giblets with Spring Vegetables)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Giblets
- Garniture Printanière
Instructions
- Set the giblets going as usual.
- At half cooking, change the pieces of giblets into another casserole.
- Add a garnish Printanière.
- Pass the sauce over the whole and complete the cooking gently.