Giblet Soup à l'Allemande (Soupe aux Abatis à l'allemande)

Ingredients

• giblets
• butter
• 25 grammes flour
• 2 and a quarter litres white Consommé
• 1 and a half decilitres pearl barley
• 3 egg yolks
• 2 decilitres cream
• 100 grammes butter

Instructions

1. Cut up the giblets in the same proportions as the preceding recipe, setting the livers aside.
2. Fry the pieces of neck, gizzard and pinion in butter without letting them colour.
3. Sprinkle with 25 grammes of flour and let it turn lightly blond.
4. Moisten with 2 and a quarter litres of white Consommé prepared as above, and cook gently for 1 hour and three quarters.
5. Cut the reserved livers into escalopes and put them to poach 5 minutes before the other pieces finish cooking.
6. Draw the pieces off into another pan and add 1 and a half decilitres of pearl barley, poached in advance.
7. Skim the fat from the cooking liquor and mix in a liaison of 3 egg yolks and 2 decilitres of cream.
8. Complete off the fire with 100 grammes of butter and strain over the giblets and their garnish.