Cook large, very white well blanched combs in a light Blanc keeping them slightly firm.
Cut them open and fill the interiors with a purée of foie gras containing chopped truffle then coat with Sauce Villeroy. Allow to cool and set, trim neatly then egg and breadcrumb.
Deep fry in hot fat at the last minute and arrange in a pile on a serviette surrounded with a border of fried parsley.
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