Crêtes de coq Villeroy (Cockscombs Villeroy)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cockscombs
- sauce Villeroy (per the ordinary method for articles à la Villeroy)
- sauce Périgueux
Instructions
- Proceed with the cockscombs according to the ordinary method for articles treated à la Villeroy.
- Fry them at the moment of serving.
- Arrange them on a napkin.
- Serve a sauce Périgueux separately.