938. LAMBS' EARS, A LA FINANCIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Procure a dozen lambs' ears, scald these, then immerse them in cold water; when cold, wipe them dry, and singe them over the flame of a charcoal fire.
  2. Gently braize the ears in some glaze (No. 235) for about three quarters of an hour.
  3. When done, drain the ears upon a napkin.
  4. Carefully scrape the ears with the back part of the blade of a knife to remove the skin, leaving the white cartilaginous part entire.
  5. Slit the cartilaginous part into narrow bands, without cutting through the ends, so that when the ears are turned down, these bands by curling over should appear like a row of loops.
  6. Place the ears as they are trimmed in a deep sautapan or stew-pan containing some of their own liquor, cover them with a buttered paper and the lid, and set them aside till dinner-time.
While the ears are braizing
  1. Prepare some veal force-meat.
  2. Fill a plain low cylinder border mould (previously buttered) with the force-meat.
  3. Poach this in the usual way.
  4. When about to send to table, turn it out upon its dish, place the lambs' ears all round the top of it, and in each of these put a round ball of black truffle.
  5. Fill the centre with a rich Financière ragout (No. 188), pour some of the sauce round the base, and serve.
Original Text
938. LAMBS' EARS, A LA FINANCIERE. PROCURE a dozen lambs' ears, scald these, then immerse them in cold water; when cold, wipe them dry, and singe them over the flame of a charcoal fire; they must then be gently braized in some glaze (No. 235) for about three quarters of an hour, and when done, drained upon a napkin; the ears should be carefully scraped with the back part of the blade of a knife to remove the skin, leaving the white cartilaginous part entire; this last must then be slit into narrow bands, without cutting through the ends, so that when the ears are turned down, these bands by curling over should appear like a row of loops; place the ears as they are trimmed in a deep sautapan or stew-pan containing some of their own liquor, cover them with a buttered paper and the lid, and set them aside till dinner-time. While the ears are braizing, prepare some veal force-meat, and fill a plain low cylinder border mould (previously buttered) with the force-meat; poach this in the usual way, and when about to send to table, turn it out upon its dish, place the lambs' ears all round the top of it, and in each of these put a round ball of black truffle; fill the centre with a rich Financière ragout (No. 188), pour some of the sauce round the base, and serve.
Notes
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