Crêtes de coq à la Villeroy (Cock's Combs Stuffed with Foie Gras, Fried in Sauce Villeroy)

Ingredients

• large
• a light Blanc
• foie gras
• truffle
• sauce Villeroy
• egg and breadcrumbs
• frying fat
• fried parsley

Instructions

1. Poach large, very white cock's combs in a light Blanc, keeping them a little firm.
2. Incise them deeply enough to stuff them, and fill them with a truffled foie gras purée.
3. Coat them with sauce Villeroy.
4. Trim them once the sauce is completely cold, and bread them à l'anglaise.
5. Fry at the moment in very hot fat.
6. Dress in a heap on a napkin, with a border of fried parsley.