Editing Giblets (section)

== History ==
In his 19th century culinary dictionary, [[Alexandre Dumas]] defines giblets as "the comb and kidneys of the rooster, the wing tips of hens, the spinal marrow, gizzard, and neck of the turkey, calves' sweetbreads and brains". They can be made as a standalone dish with beef marrow [[Bouillon (broth)|bouillon]], mushrooms, artichoke, truffles (when in season) and celery. This giblet dish can be served as a [[casserole]] with rice, or used as a filling for the pastry [[vol-au-vent]]. This was considered daily fare, and not intended for special occasions.<ref>Alexandre Dumas' Dictionary of Cuisine, 1873</ref>