Soak the fresh offal in buttermilk for 12 hours. Finely chop the onion, add a fresh, sliced boletus, if available, sweat in a little butter until translucent, remove from the pan and store on a plate.
Add a little more butter to the pan, remove the giblets from the buttermilk and dry them off. Cut into pieces and gently fry in the pan for 3 minutes. Then add the onion and mushroom pieces, as well as the port wine, all at a low temperature.
Pour a little more water if necessary. Add 2 - 3 tablespoons of cream, season with salt and pepper. The side dishes were traditionally mashed potatoes, cranberries and lamb`s lettuce from the garden.