Giblet Soup à l'Anglaise (Soupe aux Abatis à l'anglaise)

Ingredients

• 3 sets of chicken giblets
• butter
• 20 grammes flour
• 1 litre white Consommé
• half a litre water
• 1 bouquet garni containing 1 stick of celery
• 4 spoonfuls cooked rice
• 2 spoonfuls finely shredded celery
• pepper

Instructions

1. Cut the necks of 3 sets of chicken giblets into three pieces, the gizzards into four, and the pinions into two.
2. Fry them in butter, sprinkle with 20 grammes of flour and let the flour colour.
3. Moisten with 1 litre of white Consommé and half a litre of water.
4. Add a bouquet garni containing 1 stick of celery and cook gently for 1 hour and a half.
5. Drain and trim the cooked giblets and put them back into a pan with 4 spoonfuls of cooked rice and 2 spoonfuls of finely shredded celery softened in butter.
6. Strain the giblet cooking liquor over this garnish and cook very gently a further quarter of an hour.
7. Sharpen fairly strongly with pepper at the moment of serving.