Yield: 2 Servings
|4 tablespoons||Roux (8 tbsp. flour and 8 tbsp. butter, mixed) (up to 8)|
|\N \N||Neck; liver and gizzard (cooked), chopped|
|6 \N||Hard-boiled egg; chopped|
|2 tablespoons||Parsley; chopped|
|2 tablespoons||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@...> on Nov 20, 1997