Amy Nelson's Giblet Gravy

Title:
Amy Nelson's Giblet Gravy

Yield:
2 Servings

Categories:
Holiday




Ingredients:





     8 c  Broth


     4 tb Roux (8 tbsp. flour and 8


          -tbsp. butter, mixed) (up to


          -8)


          Neck; liver and gizzard


          -(cooked), chopped


     6    Hard-boiled egg; chopped


     2 tb Parsley; chopped


     2 tb Pimento; chopped






 Bring broth to a boil and thicken with roux. (Add more roux to desired


 gravy thickness) Remove meat from cooked neck and liver and gizzard. Chop


 meat and add to broth. Add eggs, parsley and pimento and season to taste.


 Makes about 2 quarts gravy.


 


 Recipe by: Green Pastures Restaurant


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Sherry Zeiss


 
on Nov 20, 1997