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Ingredients
- a turkey broiler, with giblets (split)
- 1 onion 2 whole cloves salt and pepper to taste
- melted butter for basting
- 1/3 cup cognac
- 4 tablespoons butter
- 1 1/2 cups sour cream
Method
- Cook the turkey giblets in 1 1/2 cups of water to which you have added the onion stuck with the cloves and salt and pepper to taste.
- When the giblets are tender, remove them and chop them very fine.
- Let the broth cook down for 10 or 15 minutes.
- Broil the turkey halves according to the instructions for Epicurean Broiled Turkey , basting them well with melted butter and white wine.
- When the turkey is done, remove it to a hot flameproof platter or a board.
- Heat 1/3 cup of cognac slightly, pour it over the turkey and ignite.
- When the flame dies down, pour off the juices into a cup.
- Keep the turkey warm.
- Saute the chopped giblets briefly in 4 tablespoons of butter.
- (Do this in a pan on the grill, in an electric skillet, or in a chafing dish.)
- To the giblets add the reserved juices and a little of the giblet broth.
- Taste for seasoning, blend well and heat thoroughly.
- Stir in 1 1/2 cups of sour cream, blend and heat, but do not allow this mixture to boil or it will curdle.
- Add another dash of cognac and serve with the turkey.
- With this delectable dish, serve potatoes wrapped in foil and baked in the coals, cucumber salad and fine chilled white wine A perfect dessert is a platter of cheese and fresh peaches and pears.
