INGREDIENTS

(serves four)

For the velouté (makes 10 demi-tasse portions)
50g shallots
1 medium-sized celeriac (300g in weight),finely diced
1 litre double chicken stock
25g butter
50ml olive oil

For the sautéd cocks' kidneys
8 cocks' kidneys
Court bouillon (chicken stock, lemon,lemon thyme, rosemary, bay leaf, garlic)
25g butter
20 baby girolles
Seasoning - salt and white pepper
4tsp whipped cream
8 drops truffle oil
Pinch of chives
4 slices of white truffle

METHOD

To make the velouté, sweat off the shallots. Add finely diced celeriac and sweat off until cooked. Add boiling chicken stock to the celeriac liquid and simmer for 10 minutes only (to maintain freshness). Blitz and pass.

Poach the cocks' kidneys in court bouillon for about 10 minutes and then peel. In a separate pan, heat butter and add baby girolles. Season with salt and white pepper. Add whipped cream, one or two drops of truffle oil, and a pinch of chives. Check seasoning.

Place girolles à la crème in the bottom of four demi-tasse cups and then cover with sautéd cocks' kidneys. Shavings of white truffle are optional. Reheat velouté, thin down with a little chicken stock and ladle over kidneys. Season to taste and serve.