Ingredients
1/2 cup poultry pan drippings
1/3 cup cream
1/4 cup flour
3 egg yolks
1 cooked giblets, chopped
1 1/2 cup poultry stock
Directions
Recipe by: Joel.Ehrlich@salata.com (Joel Ehrlich) Add the pan
drippings to a skillet over medium-low heat. Stir in the flour. Add
stock to make the desired amount of gravy. Cook, stirring steadily,
until the gravy is smooth. Reduce heat. Simmer 5 minutes. Add the
cooked, chopped giblets. Combine the egg yolks with the cream and
blend thoroughly. Blend a little of the hot gravy into the egg and
cream mixture. Slowly add the egg and cream mixture to the gravy.
Blend thoroughly. Season to taste.
Yields 2 Cups
Servings: 1 servings
Poultry Giblet Pan Gravy Recipe brought to you by Recipe Ideas
Categories: Gravies; Poultry
The History of Recipes
It is quite possible to follow the history of recipes back into distant history, in fact as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, mostly, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to historians are a few ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the early Romans made use of many different spices and herbs, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices such as rosemary and coriander. These new foods and tastes prompted an eruption in publications on food, the majority of which still exist in private cookery archives. For the centuries that followed, the wealthy families of Europe strove to offer the most extravagent banquests, and because of this chefs and their recipe collections were much in demand. However, it wasn`t until the 19th century that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, recipe publications are greatly in demand as a result of higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Poultry Giblet Pan Gravy recipe.
