As explained in the section on blanching the skins of the cockscombs must first be removed and then placed to soak in water to remove all blood before being cooked in very light Blanc. The aim is to get them as white as possible.
Cocks’ kidneys are soaked in cold water and added to the same Blanc a few minutes before the combs are completely cooked. The main use of these two items is as a garnish although it is possible to use them as the principal ingredient in certain recipes as follows.
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