937. LAMB'S HEAD, A LA PASCALINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
for the lamb's head
for the accompaniment
Instructions (14)
  1. Scald the lamb's head in the same way as a calf's head for mock turtle.
  2. Bone the lamb's head.
  3. Fill the lamb's head with force-meat made of the liver, as for a gratin (No. 249).
  4. Sew the head up with a trussing needle or small skewer.
  5. Secure the head in shape by fastening it in a napkin previously spread with butter.
  6. Set the head to braize in a stewpan seasoned with a carrot, an onion, one head of celery, a garnished faggot of parsley, six cloves, and a blade of mace.
  7. Moisten with good stock.
  8. Allow it to boil gently for about an hour and a half.
  9. While the above is in preparation, lard four lambs' sweetbreads and prepare them ready for glazing.
  10. Cleanse two sets of lambs' brains.
  11. Boil the lambs' brains in a little vinegar and water, with sliced carrot and onion, pepper and salt.
  12. Drain, cut, and make the lambs' brains into croquettes.
  13. After being braized, cut four lambs' tongues into scollops.
  14. Place the scolloped lambs' tongues in a stewpan with an equal quantity of scolloped mushrooms, and enough of Pascaline sauce (No. 45), for the entrée.
Original Text
937. LAMB'S HEAD, A LA PASCALINE. THE lamb's head must be scalded in the same way as a calf's head for mock turtle, then boned, and filled up with force-meat made of the liver, as for a gratin (No. 249); sew the head up with a trussing needle or small skewer, secure it in shape by fastening it in a napkin previously spread with butter, and set it to braize in a stewpan seasoned with a carrot, an onion, one head of celery, a garnished faggot of parsley, six cloves, and a blade of mace; moisten with good stock, and allow it to boil gently for about an hour and a half. While the above is in preparation, four lambs' sweetbreads should be larded and prepared ready for glazing; two sets of lambs' brains must also be cleansed and boiled in a little vinegar and water, with sliced carrot and onion, pepper and salt, afterwards drained, cut, and made into croquettes. Four lambs' tongues, after being braized, must be cut into scollops, and placed in a stewpan with an equal quantity of scolloped mushrooms, and enough of Pascaline sauce (No. 45), for the entrée.
Notes
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