Recipe - Amy Nelsons Giblet Gravy

8 cup Broth
4 tablespoon Roux (8 tbsp. flour and 8
tbsp. butter, mixed) (up to
8)
Neck; liver and gizzard
(cooked), chopped
6 Hardboiled egg; chopped
2 tablespoon Parsley; chopped
2 tablespoon 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
zeiss@eden.com on Nov 20, 1997