Amy Nelsons Giblet Gravy

2 Servings

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Amy Nelsons Giblet Gravy Ingredients

8 c Broth	6 Hard-boiled egg; chopped
4 tb Roux (8 tbsp. flour and 8	2 tb Parsley; chopped
Neck; liver and gizzard	2 tb Pimento; chopped

Instructions for Amy Nelsons Giblet Gravy

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 - Prodigys Recipe Exchange Newsletter by Sherry Zeiss on Nov 20, 1997

Main Ingredient: Cuisine: Uncategorized

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