Stuffed cock scallops

[Stuffed cock scallops]

Stuffed cock scallops

(From the book by V. Pokhlebkin "From the history of Russian culinary culture")

Back in the 60s of the XIX century, Rostov Veliky and Vologda were the main suppliers of cock combs to the capital markets. Cockscombs were sold from December to April, exclusively in the winter season, and were delivered fresh by sled. They cost from 40 to 60 kopecks. per pound (409 g) depending on quality. Only the scallops of capons-capons went for food - fleshy, white (!), Since capons were sold cut. Giblets - separately, scallops - separately, legs (drumsticks) - separately and carcass, of course, separately for a rather high price: young pair capons for 5 rubles. per pair, and the usual - 2 rubles. for a couple, while winter, ice cream - from 80 kopecks. up to 1 rub. 20 kopecks for a couple. Thus, scallops were highly valued, considering that a pair of capons usually weighed about 4 kg and a pound of fine, clean kapon meat cost only 15-25 kopecks, that is, twice, three times, and sometimes even four times cheaper than cock combs!

This is why rooster combs were considered an exotic dish that only the rich could afford. The reason for such a high price was that it was not easy to get a lot of scallops, and moreover fresh ones, and take them to the capital, because for this you had to risk - slaughtering a lot of poultry, without a guarantee to sell it all, in one sitting. That is why, with the destruction of the landlord's natural estate economy and with the termination of Rostov and Vologda's specialization in the supply of this product, scallops quickly disappeared not only from the menu, but even from people's memory, and the recipe for this exotic dish, which Russian bars amazed fastidious foreigners with, turned out to be forgotten and even lost. The Krylov mention of scallops in Podshchip is one of the latest literary echoes. This dish was already beginning to become mythical in the first decades of the 19th century.

That is why below we provide a complete recipe for making rooster combs.

But first it must be emphasized that rooster combs are part of all gourmet meat cuts when a special ceremonial anniversary roast is prepared, in which they strive to include as many varieties of meat of various tastes as possible.

The so-called "grand assortment" includes meat: bear, wild boar, elk, hare, chamois (venison), red deer, bovine (tenderloin), lamb (saddle), veal, pig, turkey, goose (breast), cockscombs, ledway capon or poulards.

But along with the fact that scallops can be a valuable and exotic component in various cold cuts and stews, they make, as they used to say in the old days, special dishes, although in them scallops also play a role of a "culinary pretext" to include others products.

STUFFED COCKSCALKS

1. Boil the thickest and largest scallops for two hours until half cooked over low heat. Then put it on a sieve, let the water drain completely.

2. Without letting cool and shrink, rip lengthwise, from the underside (opposite to the teeth of the ridge) and stuff them with finely chopped drop or chicken white meat, mixed with bone marrow from beef or lamb bones, as well as with interior lard, lard, salt and spices (nutmeg, pepper) and grated steep egg yolk into a homogeneous paste.

3. Prepare mushroom broth from five to six finely chopped champignons or porcini mushrooms.

4. Pour this broth into a wide and deep frying pan (enameled) or a patch, a bowl, put in it prepared cock's combs, coated in egg-oil batter so that they are barely covered with liquid, add after 3-4 minutes.heating the broth, beaten with a raw egg and a little flour (dessert spoon), and cook over low heat with frequent stirring (to prevent egg curdling) until tender (about 10-15 minutes).

5. Served with a salad of fresh or pickled vegetables, pickled and fried sour apples and fried potatoes.

Bon Appetit!

A very exotic dish
Where can we get them in our time in such a quantity?
Is it really possible to buy?

[natamylove]

natamylove , so with your ability to breed livestock in your own courtyard ...

Go additionally to the chicken farm, you will have roosters

Roosters are planned for the next year
but they are not immediately cut, the meat is tastier when not from the refrigerator, but straight, so to speak, from under the hatchet

But let's see in practice, maybe we'll indulge in scallops.

And the recipe is in the piggy bank.