CoolCooksShare

CoolCooksShare Factoid #1 - Turkey Giblets à l'Anglaise (Abatis de Dinde à l'Anglaise) [French for "in the English style," meaning food that is simply poached or boiled.]

In classic French cooking, the pieces of giblets, after a preliminary cooking with sliced onions and potatoes, are taken out, put in another shallow pan, covered with about 20 blanched small onions and the same number of cooked new potatoes and then the juice they were cooked in is passed through a sieve and poured over the giblets, onions and potatoes.

Larousse Gastronomique, 1961