Aspic of Cocks'-Combs and Kidneys a la Mazarin

Braise some cocks'-combs and kidneys, and when cold drain and wipe well. Cover the combs with a white chaudfroid (No. 596), and the kidneys with a blond chaudfroid made by mixing half brown chaudfroid (No. 594) and half white chaudfroid (No. 596). Coat with jelly a plain cylindrical or channeled mold, having it rather high, and fill the bottom with the combs dressed in a ring, one overlapping the other, and cover with jelly; lay on top a garnishing of the kidneys, cover with more jelly and when this has hardened dress on some roasted chicken fillets, sliced and pared round-shaped, and covered with ravigote chaudfroid (No. 595); lay these in a circle and continue to fill up the mold, alternating the combs, kidneys and chicken; when very full let get cold and unmold on a small low socle made of stearine. Place a mandrel in the empty space in the mold, and on it a cup filled with small cases containing whole glazed truffles, and decorate around with small timbales (No. 3, Fig. 137) filled with jelly and foies-gras.