Chapter XVI · Poultry (Volaille) · No. 1664
1664—Rognons de Coq Farcis pour Entrées Froides, Garnitures, etc.
Choose some fine, cooked kidneys, and cut them into two lengthwise. Trim them slightly underneath, that they may lie steady.
Stuff them by means of a piping-bag with a highly seasoned purée of foie gras, or of ham, of the white of a chicken and truffles, combined with an equal weight of fresh butter.
Coat them with a pink or white chaud-froid sauce, according to the requirements; set them in a low timbale, and cover them with light jelly.
They may also be put into petits-fours moulds, surrounded with jelly, and used as a garnish for cold fowls.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1664, p. 526. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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