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Cumin Covered Cock

Western.Chefs's picture
Ingredients
  Cock 1
  Powdered cumin 1 Teaspoon
  Olive oil 1 Cup (16 tbs)
  Creamed butter 2 Cup (32 tbs)
  Egg 1 , slightly beaten
  Cold water 1⁄2 Cup (8 tbs)
  Flour 4 Cup (64 tbs)
For dressing
  Liver 1⁄4 Cup (4 tbs) (Or Cock)
  Calfs liver 1⁄4 Pound
  Calf brain 1 , soaked in water 1 hour, parboiled 10 minutes
  Truffle 1
  Egg 1 , beaten
  Shallots 3
  Parsley 1⁄4 Cup (4 tbs) (1 Handful)
  Brandy 250 Milliliter (1 Glass)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bacon slices 6
Directions

The French sometimes use chicken.
Boil cumin in olive oil for 1 hour.
Set aside.
Prepare dough to cover cock: Mix butter, egg, water, salt and pepper.
Mix well.
Blend in flour.
Place on lightly floured board.
Knead with palm of hand.
Work into a large sheet.
Repeat kneading.
Roll into ball.
Wrap in waxed paper.
Set aside in cool place for at least 3 hours.
Prepare The Dressing:
Chop chicken liver, calf's liver, calf's brain, truffle, shallots and parsley.
Fry over medium heat with half cumin-flavored oil, brandy, salt and pepper.
Remove from heat.
Add 1 egg.
Mix well.
stuff into cavity of bird.
Skewer carefully.
Completely cover cock with bacon.
Roll crust into 2 large rounds to cover cock.
Place cock on one round.
Top with other.
Pinch two together all around.
In center of top crust, carefully cut a round opening about 1 inch in diameter to permit steam to escape.
Wrap covered cock in waxed paper.
Seal as hermetically as possible.
In a fireproof earthenware dish, pour remaining cumin-flavored oil.
Place cock in dish.
Roast in preheated 3750 oven.
Roast about 1 hour, according to size of cock, allowing 1/4 hour more for crust.
Baste frequently.
Twenty minutes before it is done, remove waxed paper to brown crust.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Interest: 
Party
Servings: 
6

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