Recipes > Soup > Veloute with Giblets

Veloute with Giblets


Throw the giblets in boiling water and a little salt, boil for ten minutes, take off and drain. Drop them in broth, boil gently till done, and turn the whole into the soup dish, in which you have some leeks, boiled and cut in pieces. Serve warm.

Some croutons may be added, and chervil chopped fine, just before turning into the soup-dish; or they may be placed in the soup-dish before pouring in the broth.


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Hand-Book of Practical Cookery (1884).

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