Thick 'Giblet Soup a l’Anglaise
Ingredients
Directions
Prepare the giblets
Remove hair and stubble feathers from the giblets.
Cover the giblets with water and boil until the gizzards are tender.
Cut the gizzards into quarters before boiling.
Make the stock
While the giblets are cooking, prepare 2 quarts of stock.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Goose giblets
- Provide the main meat and rich flavour that form the base of the soup.
- Stock
- Adds savoury depth and most of the liquid to the soup.
The step that matters
Boiling the gizzards until tender. Gizzards are dense, muscular meat that stays tough unless simmered long enough for the connective tissue to break down. Cutting them into quarters first exposes more surface, so heat and water reach the centre sooner and they soften more evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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