(Recipe #156, page 115)
As in the preceding recipe, the meat is boiled and skimmed in salted water, then cooked until done in the thin broth. Melt butter and sweat some minced onions in it; lightly brown flour in the butter and stir in some of the broth. Add the whole to the giblets, spice them with pepper and thyme, and cook the giblets in the well-rounded gravy a few minutes longer.
Translated by David Green.