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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Bonne Bouche Recipe

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This recipe for Bonne Bouche is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb gizzards (chicken preferred)
1 cup flour
1/2 tsp salt
1/2 tsp pepper
Equal parts butter and olive oil, enough to cover the
bottom of a cooking pan
1 bottle of red wine
Directions:
Directions:
Wash gizzards and pat dry
Place flour, salt and pepper in a bag or pan
Roll gizzards in flour mixture and brown on each side. Do not "cook".
Preheat oven to 325º.
Prepare roaster type pan with cover.
Spread gizzards in pan and bake for 1 1/2 to 2 hrs.Check along the way and cook until tender.
After placed in oven add approx 1/2 cup (or less) water after the first half hour. Add small amounts of red wine to keep moist until tender and done. Do not cook too long and keep moist at all times. Remove cover to cook off any excess wine.
Number Of Servings:
Number Of Servings:
Depends on what you call them: Bonne Bouche or Gizzards
Preparation Time:
Preparation Time:
15 minutes plus cooking time
Personal Notes:
Personal Notes:
My sister, Claire, makes the best gizzards in this world. My sister, LaGene, comes in a close second. My suggestion that one of them include the recipe for this delicacy in the Family Cookbook was rejected by each of them.

Since it was my idea to add red wine to the recipe, I feel part owner of the Gizzard Tradition and have added it to the Cookbook myself. I have given the appetizer the title of "Bonne Bouche" because some people would pass by an entry entitled "Gizzards". It is my sincere hope that you will try the "Dish fit for a King" (translation for Bonne Bouche) before you pass judgment on it. I am confident that you and your guests will serve this delicacy a second time. My sisters Claire and LaGene are both excellent cooks and one of them is never wrong.

 

 

 

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