england english
Cockscombs are used in cookery, often in combination with wattles or chicken kidneys. Cockscombs were formerly used in French cuisine as garnishes. They were also used to prepare salpicons served in vol au vents, profiteroles, and so on; in that case, they were often combined with other luxury ingredients such as truffles, sweetbreads, or morels in a cream sauce. In Italian cuisine, cockscombs are an important ingredient in the famous sauce called 'Cibreo', which also includes chicken livers, wattles, and unlaid eggs. It is used as a sauce for tagliatelle and in the molded potato-ricotta ring 'Cimabella con cibreo'. Cockscombs are prepared by parboiling and skinning, then cooking in court-bouillon. After preparation, they are greyish.
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Keywords: cookery, cooking, cuisine, culinary, eat, england, english, ingredient, unusaul
