Abatis à la Bourguignonne (Poultry Giblets in Red Wine, Burgundy Style)

Ingredients

• 1 kilo 500 poultry giblets
• 250 grammes breast bacon
• Butter
• 1 1/2 onions
• 3 spoonfuls flour
• Half a litre red wine
• 1 litre white stock or water
• 1 crushed clove of garlic
• 1 bouquet garni
• 20 small onions

Instructions

1. Toss 250 grammes of diced, blanched breast bacon in butter, then drain it.
2. In the same butter, fry 1 kilo 500 of giblets with one and a half onions cut in large dice, holding the livers back.
3. Sprinkle with 3 spoonfuls of flour and cook the flour in the oven.
4. Moisten with half a litre of red wine and a litre of white stock or water.
5. Season, add a crushed clove of garlic and a bouquet garni, and let cook gently.
6. Add the livers 10 to 15 minutes before the end, simply to poach them.
7. About a quarter of an hour before serving, drain the pieces on a sieve and change them into another casserole.
8. Add to them the lardons, 20 small onions cooked in butter, and the livers cut in escalopes.
9. Reduce the sauce to the point wanted, pass it over the pieces and the garnish, and finish cooking gently.
10. Dress in a timbale.