—Proceed the same as for the green turtle ([No. 16]), omitting the Espagnole sauce, but adding two tablespoonfuls of dissolved corn-starch, also a quarter of a glassful more of Madeira wine before serving.
19. Giblets With Rice.
—Take three chicken giblets and brown them in a saucepan, with half an ounce of fat and one sliced onion. Moisten with one quart of white broth ([No. 99]), adding one thinly sliced carrot, half a sliced turnip, a tablespoonful of well-washed rice, half a tablespoonful of salt, and a very little pepper. Boil for thirty minutes, and then put in one sliced tomato; cook for five minutes more, and serve, adding one teaspoonful of Parisian sauce.
20. Giblets à l’Ecossaise.
—The same as for [No. 19], substituting half a cupful of oatmeal for rice ten minutes before serving.
21. Giblets with Barley.
—The same as [No. 19], substituting barley for rice forty minutes before serving.
22. Giblets à l’Anglaise.
—Brown in a saucepan three minced giblets with a sliced onion; moisten with one quart of white broth ([No. 99]), adding a cupful of Espagnole sauce ([No. 151]), a bouquet ([No. 254]), half a glassful of Madeira wine, a teaspoonful of Parisian sauce, and half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for about thirty minutes, and when done, serve with one chopped hard-boiled egg.