Cock's Combs and Kidneys
From Gancel's culinary encyclopedia of modern cooking, 1920
They can be broiled, fried, or sautéed.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 147. The excerpt below is the record exactly as published.
COCK’S COMBS AND KIDNEYS Soak the combs in cold water 24 hours. Scald, take out side skin off, trim, put again in cold water, let stand another 24 hours, cook in white stock. Clean kidneys and cook in white stock, or cook with combs. They are prepared, broiled on skewer, fried, willeroy or saute, with different highly seasoned sauces
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