Tartelettes à la Gauloise (Tartlets of Cockscombs and Cock's Kidneys)

Ingredients

• fluted tartlet crusts
• chicken forcemeat
• very small cockscombs
• cock's kidneys
• veal glaze mounted with butter
• ham purée

Instructions

1. Line the bottom and sides of fluted tartlet crusts with chicken forcemeat and put them in the oven.
2. Fill the inside with very small cockscombs and cock's kidneys, sauced with a veal glaze mounted with butter.
3. Cover the garnish with light chicken forcemeat to which a quarter of ham purée has been added.
4. Arrange on a tray and put in the oven to poach the forcemeat.
5. Arrange on a napkin, as above.