Anatomically, a comb is a fleshy growth, caruncle, or crest on the top of the head of gallinaceous birds, most notably turkeys, pheasants, and domestic chickens. Its alternative name cockscomb (spelling variations abound) is because combs are generally larger on males than on females (a male gallinaceous bird is called a cock).
Rooster cockscombs are red, but in other species the color may vary from light grey to deep blue or red; turkey cockscombs can vary in color from bright red to blue.
Cockscombs are used in cookery, often in combination with wattles or chicken kidneys.
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 unlaid eggs. It is used as a sauce for tagliatelle and in the molded potato-ricotta ring Cimabella con cibreo.
Anatomically, a comb is a fleshy growth, caruncle, or crest on the top of the head of gallinaceous birds, most notably turkeys, pheasants, and domestic chickens. Its alternative name cockscomb (spelling variations abound) is because combs are generally larger on males than on females (a male gallinaceous bird is called a cock).
Rooster cockscombs are red, but in other species the color may vary from light grey to deep blue or red; turkey cockscombs can vary in color from bright red to blue.
Cockscombs are used in cookery, often in combination with wattles or chicken kidneys.
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 unlaid eggs. It is used as a sauce for tagliatelle and in the molded potato-ricotta ring Cimabella con cibreo.