Cocks'-Combs Stuffed, Duxelle

Prepare and cook the cocks'-combs the same as cocks'-kidneys (No. 864), cool, drain, and cut an incision in them filling it in with Duxelle (No. 385), mingled with a little chicken forcemeat (No. 89), cover them with a well reduced allemande sauce (No. 407), to which has been added a little jelly, let these get very cold, and then dip them into eggs and bread-crumbs, plunge in very hot frying fat, and fry till a fine color. Dress on folded napkins, and decorate with a bunch of parsley on top.