Abattis - France Poultry Offal or Giblets

Abattis à la Bourguignonne

Poultry giblets, excluding livers, which are reserved,

are fried in butter with chopped onions and

added flour, before being cooked with red

wine, stock, bouquet garni and garlic in the

oven. The mixture is then drained and

placed in a clean pan with fried diced bacon,

cooked button onions, the raw sliced livers

and the strained reduced cooking liquor, and

finished.

Abattis aux Navets

As abattis à la bourguignonne, but omitting red wine from

the stock and small turned pieces of turnip

sautéed in butter added with the other

ingredients at the final stage

Abattis Chipolata

As abattis à la bourguignonne, but with white wine replacing

red and with grilled chipolata sausage,

cooked chestnuts and fried diced salt belly of

pork added at the final stage

Abattis de Volaille aux Champignons

France Poultry giblets are cut in pieces,

browned in butter, and cooked in a moderate

oven with flour, stock, seasoning, skinned

tomatoes and bouquet garni for 1 hour.

Mushrooms are then added and cooking

continues until everything is tender. The

cooking liquor is thickened and the dish is

served with chopped parsley.

Abattis Printanier

As abattis à la bourguignonne, but garnished à la

printanière with the raw livers replacing the

diced bacon and button onions

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