1662—Crêtes et Rognons de Coq à la Grecque

About twenty-five minutes before serving, prepare a pint of pilaff rice, combined with one half-capsicum cut into dice, and a very little saffron.

Also prepare ten roundels of egg-plant, seasoned, dredged, and fried in oil just before dishing. The moment the rice is cooked, add thereto twenty-four very fresh cocks’ kidneys, frizzled in butter, and twelve fine No. 273, Blanchings cocks’ combs, No. 250, Poëlings after the manner of lambs’ sweetbreads.

Set the whole in a silver saucepan, arrange the egg-plant roundels in a circle on the rice, and serve instantly.