Cock's Combs à la Villeroy

Ingredients

• large cock's combs (crêtes de coq)
• foie gras purée, truffled
• Villeroy sauce (sauce Villeroy)
• breadcrumbs and egg
• oil for deep frying
• parsley, fresh

Instructions

1. Poach the large, well-blanched cock's combs in a light Blanc (court-bouillon) until they are cooked but still somewhat firm.
2. Make deep incisions lengthwise in each comb and stuff them with the truffled foie gras purée. Coat each stuffed comb completely with Villeroy sauce (a velouté-based coating sauce).
3. Allow the sauce to cool completely, then trim the combs neatly and bread them English-style (paner à l'anglaise): coat with egg and breadcrumbs.
4. Fry in very hot fat just before serving. Drain and dress en buisson (in a pyramidal mound) on a folded napkin, garnished with a border of fried parsley.