[Sca-cooks] Is this really what it sounds like?

[Philip & Susan Troy]

Also sprach LadyAngustias at aol.com:

>So how -do- you prepare cockscombs?

As I recall, pretty much like sweetbreads. You soak them, blanch
them, peel them while warm, press them while they cool, and then use
however you want. The object of all this is to remove any blood or
clots, and any skin or membranes. Early recipes (and there probably
aren't too many from even the nineteenth century) say they should be
made white...

Adamantius