Rognons de coq farcis (Stuffed Cock's Kidneys for Cold Entrées, Garnishes, etc.)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cock's kidneys
- foie gras
- ham
- white chicken meat
- truffle
- fresh butter
- white chaud-froid sauce
- jelly
- seasoning
Instructions
- Choose fine poached kidneys, split them lengthwise in two and trim them lightly underneath so they stand steady.
- Make a purée of foie gras, ham, white chicken meat and truffle, add an equal weight of fresh butter and season it well.
- Stuff the kidneys with this purée, using a cornet.
- Chaud-froid them in white, or with a pink sauce, according to circumstances.
- Arrange them in a small shallow timbale and cover them with melting jelly.
- Alternatively, set them in small petit-four moulds surrounded with jelly, to form a border around a cold chicken.