3317 Stuffed Cocks’ Kidneys for Cold Entrees and Garnishing etc

Method

Select some nice large poached cocks’ kidneys and cut them open lengthways; trim them slightly underneath so that they can remain level.

Using a small piping bag and tube, stuff them with a well seasoned purée of either foie gras, ham, white of chicken or truffle, mixed with an equal amount of butter.

Coat the prepared kidneys with a white or pink Sauce Chaud-froid according to requirements then arrange them in a small shallow timbale and cover with a light aspic jelly.

These kidneys may be placed in Petits-fours moulds, covered with jelly then used to provide a garnished border for cold poultry dishes.

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