Crêtes et Rognons de coq à la Grecque (Cockscombs and Cock's Kidneys with Pilaw Rice)

Ingredients

• 250 grammes riz Pilaw
• half a sweet pepper
• a point of saffron
• 24 cock's kidneys
• butter
• 12 fine cockscombs
• aubergine
• flour
• oil
• seasoning

Instructions

1. Prepare 250 grammes of riz Pilaw with half a sweet pepper cut in dice and a point of saffron.
2. Rissolé 24 very fresh cock's kidneys in butter.
3. Blanch 12 fine cockscombs and cook them in the pan as for lamb sweetbreads.
4. Mix the kidneys and the combs into the rice.
5. Arrange in a silver casserole.
6. Just at the moment of serving, season rounds of aubergine, pass them through flour and fry them in oil.
7. Arrange the aubergine rounds in a crown on the rice.