Rinse giblets, drain and cut into small pieces. Sauté hearts in hot butter, douse with clear soup and cook through. Now add livers and gizzards and cook for another 5 to 8 minutes. Mix egg yolk, cornflour and juice of one lemon and season. Pour in some hot clear soup while whisking. Return everything to the saucepan and mix, but do not make. Bring to the table immediately.
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