1661—Crêtes et Rognons de Coq

In order to prepare cocks’ combs and kidneys, they should be first set to soak in cold water for a few hours.

If they are fresh, they should be put in a saucepan of cold water; the latter should be made lukewarm, and they should then be drained and rubbed in a towel that their skins may be removed. This done, they are trimmed, and kept in fresh water, which ought to be frequently changed until they are quite white.

They may then be cooked in a very light Blanc (No. 167, Special Court-bouillon, or Blanc).

The kidneys are merely soaked in cold water for a few hours, and put to cook with the combs a few minutes before the latter are ready.

Cocks’ combs and kidneys are mostly used as garnish; nevertheless, they also serve in the preparation of special dishes, for which I shall now give a few recipes.