CALF'S-HEAD, A LA MARIGNY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Prepare and braize a calf's-head as directed for dressing a calf's-head à la Beauvaux.
  2. When done, take it out of the napkin, and drain all the moisture from it.
  3. Place the head on a dish, remove the twine used to secure its shape, trim the ears, and then sauce it all over (the ears excepted), with a well-seasoned Ravigote sauce.
  4. Garnish round with a border of crayfish, and green gherkins, and send to table.
Original Text
CALF'S-HEAD, A LA MARIGNY. PREPARE and braize a calf's-head as directed for dressing a calf's-head à la Beauvaux. When done, take it out of the napkin, and drain all the moisture from it, place the head on a dish, remove the twine used to secure its shape, trim the ears, and then sauce it all over (the ears excepted), with a well-seasoned Ravigote sauce; garnish round with a border of crayfish, and green gherkins, and send to table.
Notes
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