Thick Giblet Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of giblets and goose trimmings, vegetables and herbs cooked in stock with Madeira wine that's thickened with brown thickening and finished with lemon juice and cayenne pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Thick Giblet Soup.
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This is a classic recipe for a Victorian version of Thick Giblet Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 141A.—GIBLET SOUP, THICK.
Prepare this as in the foregoing number, and then finish it as directed for thick mock-turtle, No. 140 A.
Modern Redaction
Ingredients:
3 sets of goose giblets (including wing-tips and feet)
1 bunch of herbs, made up of basil, marjoram, lemon thyme, winter savory and parsley tied together
1 carrot
1 celery stick
2 onions, studded with 6 cloves each
2 blades of mace
6 shallots
1l stock
300g Francatelli Brown Thickening for Sauces
200ml Madeira wine or dry Sherry
juice of 1/2 lemon
pinch of cayenne pepper
Method:
Wash the giblets, place in a pan then pour over hot water, bring to a boil and cook for 10 minutes. Drain the meat, immerse in cold water for 5 minutes to stop any further cooking then place in a stockpot along with the herbs, carrot, celery, onions, mace and shallots. Pour over the stock then bring to a boil. Skim the surface free of any grease then reduce to a simmer and cook for about 60 minutes, or until the giblets are nearly done.
Strain off and reserve the stock, transfer the giblets to a bowl of cold water and cool for 5 minutes. Drain the giblets then cut the wings and feet into 3cm lengths and the other pieces into smaller dice. Strain the giblet stock into a clean pan then stir in the thickening, bring to a boil then reduce to a simmer and cook for 20 minutes, so that all the grease comes to the surface. Skim off the grease then add the Madeira or sherry along with the lemon juice and cayenne. Cut the breast of veal into squares about 2cm per side then strain over the stock through a fine-meshed sieve.
Bring to a gentle boil and continue cooking until the meat is heated through. Pour into a warmed soup tureen, add the forcemeat quenelles then serve.
