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:''Cockscomb is also a name for flowering plants of the genus Celosia, the characteristic cap of jesters and a wildlife sanctuary''
A 'cockscomb', 'cock's-comb', or (less commonly) 'coxcomb' is a fleshy growth, caruncle, or crest on the top of the head of many gallinaceous birds, notably turkeys, pheasants, and domestic chickens. It is generally larger on males than on females.
Rooster cockscombs are red, but in other species the color may vary from light grey to deep blue or red;[1] turkey cockscomb can change colour from bright red to blue.
Cockscombs are used in cookery, often in combination with wattles or chicken kidneys. In cookery, they are sometimes called chicken crests.
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 unlayed eggs. It is used as a sauce for tagliatelle and in the molded potato-ricotta ring 'Cimabella con cibreo'.[2]
Cockscombs are prepared by parboiling and skinning, then cooking in court-bouillon. After preparation, they are greyish.
Because of its bright color and distinctive shape, 'cockscomb' also describes various plants, including the florists' plant Celosia cristata, the meadow weed Yellow rattle, Sainfoin, Wild Poppy, Lousewort, Adder's-tongue, and Erythrina crista-galli; the characteristic jester's cap; a shape of pasta (''creste di galli''); and so on.
★ Larousse Gastronomique
1. [1]
2. Giuliano Bugialli, ''The Fine Art of Italian Cooking'', 1977, p. 88. ISBN 0-8129-1838-X
A rooster with a large red cockscomb
A 'cockscomb', 'cock's-comb', or (less commonly) 'coxcomb' is a fleshy growth, caruncle, or crest on the top of the head of many gallinaceous birds, notably turkeys, pheasants, and domestic chickens. It is generally larger on males than on females.
Rooster cockscombs are red, but in other species the color may vary from light grey to deep blue or red;[1] turkey cockscomb can change colour from bright red to blue.
| Contents |
| In cookery |
| Other |
| References |
In cookery
Cockscombs are used in cookery, often in combination with wattles or chicken kidneys. In cookery, they are sometimes called chicken crests.
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 unlayed eggs. It is used as a sauce for tagliatelle and in the molded potato-ricotta ring 'Cimabella con cibreo'.[2]
Cockscombs are prepared by parboiling and skinning, then cooking in court-bouillon. After preparation, they are greyish.
Other
Because of its bright color and distinctive shape, 'cockscomb' also describes various plants, including the florists' plant Celosia cristata, the meadow weed Yellow rattle, Sainfoin, Wild Poppy, Lousewort, Adder's-tongue, and Erythrina crista-galli; the characteristic jester's cap; a shape of pasta (''creste di galli''); and so on.
References
★ Larousse Gastronomique
1. [1]
2. Giuliano Bugialli, ''The Fine Art of Italian Cooking'', 1977, p. 88. ISBN 0-8129-1838-X
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