Ingredients:
Cocks’ combs
calf’s brains
sweetbread
stock
truffles
mushrooms
Villeroy
eggs
bread crumbs

Cook some big cocks’ combs, bits of calf s brains, and sweetbread in good stock, then drain them and marinate them slightly in lemon juice and herbs. Prepare a Villeroy, and add to it cuttings of sweetbread, brains, truffles, mushrooms, When it is cold, mask the cocks’ combs and other ingredients with it, egg and bread-crumb them, and fry them a golden brown.

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