CALF'S-HEAD, A LA TORTUE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (25)
Instructions (10)
  1. Bone, blanch, and trim a calf's-head, cut it up into large scallops, keep the ears whole, neatly trim them, and toss them in the juice of a lemon.
  2. Put them into a stewpan, with carrot, onion, celery, garnished-faggot, cloves, mace, and a few pepper-corns.
  3. Moisten with half a bottle of Madeira or sherry, and two large ladlefuls of good stock.
  4. Cover with a well-buttered stiff paper, and put on the lid; set the whole to braize on the stove for about two hours.
  5. When the pieces of calf's-head are done, drain them on a napkin, and afterwards dish them up, in the form of a close wreath, round the base of a fried bread croustade.
  6. Place the ears at the ends and on the flanks: if the party be large, two extra ears should be procured, as the four make the dish look much handsomer.
  7. Next place the tongue, cut down its centre, and spread out on the top of the croustade.
  8. On this put the brains, which must be kept whole and white, and round these on the croustade, should be stuck six ornamental silver skewers, garnished with a double cock's-comb, a large mushroom, a quenelle, a truffle, and a large crayfish.
  9. Sauce round with a well-made sauce à la Tortue (No. 9).
  10. Garnish the dish round between the spaces of the ears, with four larded and glazed sweetbreads, and eight decorated quenelles, and send to table.
Original Text
CALF'S-HEAD, A LA TORTUE. BONE, blanch, and trim a calf's-head, cut it up into large scallops, keep the ears whole, neatly trim them, and toss them in the juice of a lemon; put them into a stewpan, with carrot, onion, celery, garnished-faggot, cloves, mace, and a few pepper-corns; moisten with half a bottle of Madeira or sherry, and two large ladlefuls of good stock; cover with a well-buttered stiff paper, and put on the lid; set the whole to braize on the stove for about two hours. When the pieces of calf's-head are done, drain them on a napkin, and afterwards dish them up, in the form of a close wreath, round the base of a fried bread croustade; place the ears at the ends and on the flanks: if the party be large, two extra ears should be procured, as the four make the dish look much handsomer: next place the tongue, cut down its centre, and spread out on the top of the croustade; on this put the brains, which must be kept whole and white, and round these on the croustade, should be stuck six ornamental silver skewers, garnished with a double cock's-comb, a large mushroom, a quenelle, a truffle, and a large crayfish; sauce round with a well-made sauce à la Tortue (No. 9); garnish the dish round between the spaces of the ears, with four larded and glazed sweetbreads, and eight decorated quenelles, and send to table.
Notes
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