CALF'S HEAD RAGOUT A LA TORTUE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a large gravy-spoonful of fine white cocks' combs
a similar quantity of cocks' kernels ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]
small truffles
button mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
quenelles
green gherkins, cut into the shape of olives ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
sufficient quantity of Turtle sauce (No. 9) ↝ Turtle, green, raw [Finfish and Shellfish Products]

Instructions (4)

Put a large gravy-spoonful of fine white cocks' combs into a bain-marie or stewpan, a similar quantity of cocks' kernels, small truffles, button mushrooms, quenelles, and green gherkins, cut into the shape of olives.
Add a sufficient quantity of Turtle sauce (No. 9) for the purpose.
Set the whole on the fire to boil for a minute or two.
Serve.

Original Text

CALF'S HEAD RAGOUT A LA TORTUE.
PUT a large gravy-spoonful of fine white cocks' combs into a bain-marie or stewpan, a similar quantity of cocks' kernels, small truffles, button mushrooms, quenelles, and green gherkins, cut into the shape of olives; to these add a sufficient quantity of Turtle sauce (No. 9) for the purpose, and set the whole on the fire to boil for a minute or two, and serve.

Notes

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