1138 Crêtes de Coq Demidoff

Cockscombs Demidoff

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By Auguste Escoffier

Published 1903

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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