abattis à la bourguignonne



  • masculine 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.