Fried Stuffed Cocks’ Combs. — Take Jib. or so of blanched
and boiled Cocks’ Combs, cut them lengthwise without
severing them, put a small piece of chicken forcemeat in the
centre of each, fold them up to their original shapes, dip them
into frying batter, plunge them into boiling fat, and fry to a
good colour. Take them out, drain them, dust them over
with salt, arrange them on a napkin spread over a dish, and
serve with fried parsley for garnish✪ Fried Stuffed Cocks’ Combs.
Rissoles of Cocks’ Combs with Ham. Take two or three
dozen blanched and boiled Cocks’ Combs, cut them up into
small pieces, and put them into a saucepan with a third of
their bulk of chopped cooked ham. Pour 2 breakfast-cupfuls
of rather thick bechamel sauce into a saucepan, reduce this
on the fire, add 4 or 5 table-spoonfuls of melted glaze, set the
pan on the side, and mix in the pieces of meat, which should
soak up nearly all the sauce but yet keep it of a good con-
sistence. Turn the whole out into a basin and let it cool.
Boll out some half-puff paste✪ Rissoles of Cocks’ Combs with Ham, with it and the preparation
form rissoles, fry these in boiling fat, drain them, arrange
them on a folded napkin spread over a dish, and serve.
Rissoles of Cocks’ Combs and Truffles. — Blanch and trim
twelve Cocks’ Combs, put them into a saucepan with a white ]
thickening made of butter, flour, and stock, and boil them.
Turn them out into a basin, let them get cold or nearly so, I
Cocks’ Combs — continued.
cut them up into small pieces, mix in a few truffles boiled
in sherry and chopped, and stir well with the reduced liquor
from the Cocks’ Combs. Boll out a pound or so of puff
paste, cut it into rounds of about 4in. in diameter, put these
into the oven for a few minutes to brown on one side, put
a little of the preparation on each of them, fold them over,
damping the edges to make them adhere, dip each one
separately into well-beaten egg seasoned to taste with salt
and pepper✪ Rissoles of Cocks’ Combs and Truffles, plunge them into boiling fat (either butter or
lard), and fry them. Take them out, drain them, arrange them
in a pile on a napkin spread over a dish, and serve with fried
parsley or other garnish.
COCKS’ KERNELS.— Hard secretions found in the
flesh of the cock. They are esteemed a great delicacy,
and are therefore almost unknown, excepting amongst a
few of the professed gourmets of the wealthy classes.
They are prepared as follows :
Well wash the required quantity of white, firm, and
unbroken Cocks’ Kernels, put them into a saucepan with
sufficient water to cover them, add butter, lemon-juice,
and salt as required, and stir over the fire until they
are firm, but without boiling. Take them out, drain, and
use as a garnish.
COCKLES.— This name, for a very delicious little
shell-fisli, is undoubtedly derived from the French
coquilles, shells ; the French for Cockles is Coques. They
are of the genus Cardium (heart-shaped), and may
Fig. 487. Cockles.
be classed amongst the scallops (see Fig. 487). When
cooked and removed from their shells they are prettily
diversified in colour, yellow and red predominating. As
their usual habitat is the sand of the sea-shore, they are
almost always gritty, even after cooking, unless extra-
ordinary precautions are taken for cleaning them by
soaking them in numerous renewals of cold salted water
before putting them in the pot to boil. The following
instructions are given by Mr. Rawson for washing and
boiling Cockles :
Page 395 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fried Stuffed Cocks’ Combs. — Take Jib. or so of blanched and boiled Cocks’ Combs, cut them lengthwise without severing them, put a small piece of chicken forcemeat in the centre of each, fold them up to their original shapes, dip them into frying batter, plunge them into boiling fat, and fry to a good colour. Take them out, drain them, dust them over with salt, arrange them on a napkin spread over a dish, and serve with fried parsley for garnish.
Rissoles of Cocks’ Combs with Ham. Take two or three dozen blanched and boiled Cocks’ Combs, cut them up into small pieces, and put them into a saucepan with a third of their bulk of chopped cooked ham. Pour 2 breakfast-cupfuls of rather thick bechamel sauce into a saucepan, reduce this on the fire, add 4 or 5 table-spoonfuls of melted glaze, set the pan on the side, and mix in the pieces of meat, which should soak up nearly all the sauce but yet keep it of a good consistence. Turn the whole out into a basin and let it cool. Boll out some half-puff paste, with it and the preparation form rissoles, fry these in boiling fat, drain them, arrange them on a folded napkin spread over a dish, and serve.
Rissoles of Cocks’ Combs and Truffles. — Blanch and trim twelve Cocks’ Combs, put them into a saucepan with a white thickening made of butter, flour, and stock, and boil them. Turn them out into a basin, let them get cold or nearly so, I
Cocks’ Combs — continued.
cut them up into small pieces, mix in a few truffles boiled in sherry and chopped, and stir well with the reduced liquor from the Cocks’ Combs. Boll out a pound or so of puff paste, cut it into rounds of about 4in. in diameter, put these into the oven for a few minutes to brown on one side, put a little of the preparation on each of them, fold them over, damping the edges to make them adhere, dip each one separately into well-beaten egg seasoned to taste with salt and pepper, plunge them into boiling fat (either butter or lard), and fry them. Take them out, drain them, arrange them in a pile on a napkin spread over a dish, and serve with fried parsley or other garnish.
COCKS’ KERNELS.— Hard secretions found in the flesh of the cock. They are esteemed a great delicacy, and are therefore almost unknown, excepting amongst a few of the professed gourmets of the wealthy classes. They are prepared as follows :
Well wash the required quantity of white, firm, and unbroken Cocks’ Kernels, put them into a saucepan with sufficient water to cover them, add butter, lemon-juice, and salt as required, and stir over the fire until they are firm, but without boiling. Take them out, drain, and use as a garnish.
COCKLES.— This name, for a very delicious little shell-fisli, is undoubtedly derived from the French coquilles, shells ; the French for Cockles is Coques. They are of the genus Cardium (heart-shaped), and may
Fig. 487. Cockles.
be classed amongst the scallops (see Fig. 487). When cooked and removed from their shells they are prettily diversified in colour, yellow and red predominating. As their usual habitat is the sand of the sea-shore, they are almost always gritty, even after cooking, unless extraordinary precautions are taken for cleaning them by soaking them in numerous renewals of cold salted water before putting them in the pot to boil. The following instructions are given by Mr. Rawson for washing and boiling Cockles :
Records on this page
Fried Stuffed Cocks’ CombsRissoles of Cocks’ Combs with HamRissoles of Cocks’ Combs and Truffles