794. CROUSTADE OF BREAD, GARNISHED WITH CALVES'-TAILS, A LA POULETTE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Croustade
Calves'-tails
Braising liquid and aromatics
Sauce and Garnish
Instructions (14)
  1. Scald two calves'-tails with the skin on, in the same way as calves'-heads.
  2. Cut these up in joints.
  3. Parboil them in water for five minutes.
  4. Immerse them in cold water.
  5. Drain them on a napkin.
  6. Trim and place them in a stewpan with some blanc (No. 235), or failing this with a carrot, an onion garnished faggot of parsley, four cloves, a blade of mace, and twelve peppercorns.
  7. Moisten with three pints of broth, or water, in which latter case add some salt.
  8. Set them to boil gently for about an hour by the side of the stove-fire.
  9. When the tails are done, drain them on a napkin.
  10. Trim them neatly.
  11. Place them in the croustade in pyramidal form.
  12. Pour over them a rich sauce a la poulette, containing two dozen button-mushrooms.
  13. Garnish the inner edge of the croustade with a border of fluted scollops of red tongue.
  14. Glaze a large black truffle, place it on the top, and serve.
Original Text
794. CROUSTADE OF BREAD, GARNISHED WITH CALVES'-TAILS, A LA POULETTE. Scald two calves'-tails with the skin on, in the same way as calves'- heads; cut these up in joints, parboil them in water for five minutes, and then immerse them in cold water, after which drain them on a napkin, trim and place them in a stewpan with some blanc (No. 235), or failing this with a carrot, an onion garnished faggot of parsley, four cloves, a blade of mace, and twelve peppercorns; moisten with three pints of broth, or water, in which latter case add some salt, and set them to boil gently for about an hour by the side of the stove-fire. When the tails are done, drain them on a napkin, trim them neatly, and place them in the croustade in pyramidal form, pour over them a rich sauce a la poulette, containing two dozen button-mushrooms; garnish the inner edge of the croustade with a border of fluted scollops of red tongue, glaze a large black truffle, place it on the top, and serve.
Notes
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