Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
Easy
Published 1903
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’
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe