SHEEP'S-HEAD, A LA GALLIMAUFRE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (22)
Instructions (10)
  1. Procure the head and pluck of a fresh-killed sheep, split the head into halves, remove the brains, steep the whole in water, and wash them thoroughly.
  2. Place the head, heart, and liver in a stew-pan, with carrots, onions, garnished faggot of parsley, and green onions, two blades of mace, a dozen cloves, and a tea-spoonful of pepper-corns.
  3. Moisten with a glass of brandy, and sufficient broth or water (if the latter be used, salt must be added).
  4. Cover the whole with buttered paper, and put the lid on; then set the stewpan on a gentle fire to braize for about one hour and a half.
  5. When the head, &c., are done, take them up carefully on a dish, strain the broth, and after having divested it of all grease, boil down one-half to thin glaze, and with the remainder make some brown sauce.
  6. The pieces of the head should be trimmed, seasoned with pepper and salt, chopped parsley, and two shalots, then rubbed over with a paste-brush dipped in beaten egg, well covered with bread-crumbs, and placed on a dish in the larder.
  7. The liver and heart must be minced up fine, and when the same has been reduced to the usual consistency, add it to the mince together with a spoonful of fine-herbs and a little lemon-juice.
  8. When about to send to table, make the mince quite hot, and turn it out on its dish.
  9. Place the pieces of the head—previously broiled on both sides—of a bright yellow colour, and afterwards nicely glazed—upon the mince.
  10. Pour some of the thin glaze round the entrée, and serve.
Original Text
SHEEP'S-HEAD, A LA GALLIMAUFRE. PROCURE the head and pluck of a fresh-killed sheep, split the head into halves, remove the brains, steep the whole in water, and wash them thoroughly. Next, place the head, heart, and liver in a stew-pan, with carrots, onions, garnished faggot of parsley, and green onions, two blades of mace, a dozen cloves, and a tea-spoonful of pepper-corns; moisten with a glass of brandy, and sufficient broth or water (if the latter be used, salt must be added); cover the whole with buttered paper, and put the lid on; then set the stewpan on a gentle fire to braize for about one hour and a half. When the head, &c., are done, take them up carefully on a dish, strain the broth, and after having divested it of all grease, boil down one-half to thin glaze, and with the remainder make some brown sauce. The pieces of the head should be trimmed, seasoned with pepper and salt, chopped parsley, and two shalots, then rubbed over with a paste-brush dipped in beaten egg, well covered with bread-crumbs, and placed on a dish in the larder. The liver and heart must be minced up fine, and when the same has been reduced to the usual consistency, add it to the mince together with a spoonful of fine-herbs and a little lemon-juice. When about to send to table, make the mince quite hot, and turn it out on its dish; place the pieces of the head—previously broiled on both sides—of a bright yellow colour, and afterwards nicely glazed—upon the mince; pour some of the thin glaze round the entrée, and serve.
Notes
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