3314 Crêtes et Rognons de Coq à la Grecque

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook 250 g (9 oz) Riz Pilaw with 50 g (2 oz) diced pimento and a touch of saffron. Carefully mix into this rice 24 fresh cocks’ kidneys fried in butter and 12 large cockscombs blanched and braised in the same way as lamb’s sweetbreads.

Arrange in a silver casserole and place on top a circle of slices of eggplant, seasoned, floured and deep fried in oil at the last moment.