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Credit: Pierre Monetta
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Ingredients (4 people)

Rooster Crests and Kidneys and Veal Sweetbreads

  • 12 rooster kidneys and crests
  • 100 g veal sweetbreads
  • 1 bouquet garni
  • 70 cl light chicken stock
  • 50 cl veal aspic
  • 3 garlic cloves
  • 15 g butter
  • 1 sprig thyme
  • 1/4 bay leaf
  • 5 cl dry white wine
  • 3 cl light veal stock

Chicken Quenelle

  • 125 g chopped chicken meat
  • 1 egg white
  • 125 g light cream
  • 75 cl chicken broth
  • Salt
  • Pepper

Crayfish and Mushrooms

  • 20 large crayfish
  • 10 g shallot
  • 2 garlic cloves
  • 3 sprigs parsley
  • 3 peppercorns
  • 1 cl olive oil
  • 20 g butter
  • 1 bouquet garni
  • 1 cl Cognac
  • 30 cl crayfish jus
  • 250 g button mushrooms
  • Juice of ½ lemon
  • 10 g butter
  • Salt


  • 600 g puff pastry
  • 1 egg yolk

Finishing Touches

  • 5 cl chicken jus
  • Juice of ½ lemon
  • 10 g butter
  • 8 pitted green olives
  • Partially whipped cream


Step 1: Rooster Crests and Kidneys and Veal Sweetbreads

Peel the outer skin from the kidneys. Place them and the crests into a pot of water, and bring to a boil with the bouquet garni. Allow to cool. Remove the cartilage from the crests, and cut them in half if needed, depending on their size.

In a pot over a low heat, cook for 2 hours in 35 cl of light chicken stock and 25 cl of veal aspic. Reduce another 35 cl of light chicken stock and 35 cl of veal aspic together. Place the kidneys in this reduction with a clove of unpeeled, crushed garlic and cook for 10 minutes. Peel the kidneys. Place the sweetbreads in a pot of cold water and bring to a boil, then drain. Chill in ice water, then place between two plates for 3 hours to flatten them. Cut them in four.

Melt the butter in a frying pan, and sear the sweetbreads. Add the crushed garlic clove, thyme, and bay. Deglaze with the white wine, and reduce until dry. Add light chicken stock to cover, and cover with a lid. Bake for 20 minutes. Allow the sweetbreads to cool in the cooking liquid. Drain and cut into even pieces the size of mushrooms.

Step 2: Chicken Quenelle

Purée the chicken meat and add the egg white, then slowly incorporate the cream. Season with salt and pepper. Strain and place in a piping bag. Bring the chicken broth to a boil. Make 3 cm long sausages of the mixture, and poach them in the broth for about 5 minutes.

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