- 3 cups chicken stock (60 cl)
- 2 cups calf foot’s jelly (40 cl)
- 3 1/2 ounces butter (100 g)
- 1 lemon
- 1 1/2 tablespoons truffle juice (2 cl)
- 1/2 cup chicken jus (10 cl)
- 1/2 cup chicken consommé (10 cl)
- 8 3/4 ounces chicken meat (250 g)
- 8 3/4 ounces whipping cream (250 g)
- 1/2 an egg white
- 1 3/4 ounces softened butter (50 g)
- 1 1/2 pints chicken stock (75 cl)
Puff Pastry Shells
- 8 rings puff pastry, 3 3/4 inches (9.5 cm) in diameter and 1/15 inch (3 mm) thick
- 1 egg yolk
Giblet Ragout
- 12 cockscombs
- 12 cock’s kidneys
- 1 very white veal kidney
- 7 ounces sweetbreads (200 g)
- 1 3/4 ounces vegetable matignon (50 g)
- 1 clove garlic
- 1 bouquet garni
- 12 chicken oysters
- 12 thick slices black truffle
- 3 1/2 tablespoons truffle juice (5 cl)
- 20 medium sized chanterelle mushrooms
- 1 3/4 ounces butter (50 g)
- 2 tablespoons veal jus (3 cl)
- 3 cups chicken stock (60 cl)
- 2 cups calf's foot jelly (40 cl)
- 3 1/2 ounces butter (100 g)
- 1 lemon
- 1 1/2 tablespoons truffle juice (2 cl)
- 1/2 cup chicken jus (10 cl)
- 1/2 cup chicken consommé (10 cl)
Chicken Quenelles
- 8 3/4 ounces chicken meat (250 g)
- 8 3/4 ounces whipping cream (250 g)
- 1/2 egg white
- 1 3/4 ounces softened butter (50 g)
- 1 1/2 pints chicken stock (75 cl)
Red Clawed Crayfish
Green Olive Sauce
- 20 shaved green olives
- 1 cup chicken consommé (20 cl)
- 5 1/4 ounces whipping cream (150 g)
Instructions
Step 1: Puff Pastry Shells
Make a circle 1 3/4 inches (4.5 cm) in diameter in the center of 4 circles of puff pastry. Place the top on the bottom, (cut with a knife), then seal with egg glaze.
Refrigerate for 3 hours, then bake at 355°F (180°C) for 30 minutes. Place a rack on blocks under the broiler to limit how high the puff pastry rises (2 3/4 inches high (7 cm)).
Bake just before serving.
Step 2: Giblet Ragout
Blanch the cockscombs, starting off in cold water, then bring to a boil. Cool over ice.
Do the same with the kidneys.
Trim the ends of the cockscombs. Remove the cartilage, and cut in two according to the size.
Simmer the cockscombs for approximately 2 hours in a mixture of 1 1/2 cups (35 cl) of chicken stock, 5 fluid ounces (15 cl) of calf’s foot jelly, and 2 teaspoons (1 cl) of truffle juice.
When cooked, the cockscombs should be tender and the cooking juices be gelatinous and syrupy.
Trim and poach the kidneys in a mixture of 1 cup (25 cl) of chicken stock, 1 cup (25 cl) of calf’s foot jelly and 2 teaspoons (1 cl) of truffle juice.
Reduce the liquid by half before cooking. Cook no more than 10 minutes. When cooked, the kidneys should be tender, and the cooking juices should be gelatinous and syrupy.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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