Clear 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 clarified with egg yolks, finished with lemon juice and garnished with the best of the giblets. The full recipe is presented here and I hope you enjoy this classic British version of: Clear Giblet Soup.
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This is a classic recipe for a Victorian version of Clear 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. 141.—GIBLET SOUP, CLEAR
Take two sets of geese giblets thoroughly cleansed, and parboiled in hot water over the fire for ten minutes; drain, and immerse them in cold water for five minutes; and then place them in a stewpan with a bunch of basil, marjoram, lemon thyme, winter savory, and parsley, tied neatly together; carrot, celery, two onions stuck with a dozen cloves, two blades of mace, and six shalots; fill up with about a gallon of good stock, or water (in the latter case, add four pounds of knuckle of veal) : set the giblets thus far prepared to boil over the fire; skim them well, and allow them to boil very gently by the side of the fire, until they are nearly done; then strain off the stock, wash the giblets in cold water, drain and cut them up,—the wings and feet into inch and half lengths, and the livers, &c., into smaller pieces. Next, after the giblet stock has been strained into another stewpan, and freed from all grease, proceed to clarify it as directed for clear mock-turtle; and finish this soup in the same manner.
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
3 egg whites
600ml water
200ml Madeira wine or Sherry
pinch of cayenne pepper
2 tbsp lemon juice
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 and bring to a simmer. In the meantime, beat together the egg whites and cold water. Whisk into the hot stock then bring the mixture to a boil, reduce to a brisk simmer and continue cooking until the stock clarifies (about 20 minutes). Strain through a fine-meshed sieve lined with cheesecloth into a clean stockpot then cut the breast of veal into squares about 2cm per side.
Place the meat into the soup and add the Madeira wine along with the cayenne pepper. Bring to a gentle boil and continue cooking until the meat is heated through. Pour into a warmed soup tureen, add the lemon juice then serve.
