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1
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.
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2
When the giblets are tender, remove them and chop them very fine.
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3
Let the broth cook down for 10 or 15 minutes.
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4
Broil the turkey halves according to the instructions for Epicurean Broiled Turkey , basting them well with melted butter and white wine.
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5
When the turkey is done, remove it to a hot flameproof platter or a board.
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6
Heat 1/3 cup of cognac slightly, pour it over the turkey and ignite.
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7
When the flame dies down, pour off the juices into a cup.
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8
Keep the turkey warm.
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9
Saute the chopped giblets briefly in 4 tablespoons of butter.
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10
(Do this in a pan on the grill, in an electric skillet, or in a chafing dish.)
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11
To the giblets add the reserved juices and a little of the giblet broth.
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12
Taste for seasoning, blend well and heat thoroughly.
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13
Stir in 1 1/2 cups of sour cream, blend and heat, but do not allow this mixture to boil or it will curdle.
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14
Add another dash of cognac and serve with the turkey.
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15
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.
