CALF'S-HEAD, A LA FINANCIERE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 140 min Total: 140 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For braizing the calf's head

half a bottle of sherry or Madeira
two ladlefuls of good stock
carrot
onion
celery
a garnished faggot of parsley
four cloves
two blades of mace
a few pepper-corns

For garnish

a rich Financiere ragout (No. 185)
six or eight ornamental skewers, each furnished with a double cock's-comb, a large mushroom, a truffle, and a crayfish

Instructions (14)

Bone a calf's-head.
Blanch it in boiling water for about ten minutes on the fire, then put it into cold water for ten minutes.
Drain it upon a napkin, trim off all the rough parts, and cut it into large scallops, leaving the tongue and ears whole, as usual.
Carefully take out the brains from the head, and boil them separately, as directed in previous cases.
Rub the pieces of calf's-head over with lemon-juice.
Place the pieces in a braizing-pan with half a bottle of sherry or Madeira, two ladlefuls of good stock, carrot, onion, celery, a garnished faggot of parsley, four cloves, two blades of mace and a few pepper-corns.
Cover with a thickly-buttered oval piece of strong white paper, and put on the lid.
Set it to braize gently for about two hours, with live embers on the lid.
Twenty minutes before dinner-time, drain the pieces of calf's-head on to a napkin.
Dish them up in the form of a wreath round the base of a fried croustade (previously stuck on the centre of the dish with a little flour and white of egg mixed together).
At each side place the ears.
On the croustade place the tongue (separated down the centre, and rather spread out), and the brains laid thereon.
Around these should be stuck in the croustade six or eight ornamental skewers, each furnished with a double cock's-comb, a large mushroom, a truffle, and a crayfish.
Pour round the whole a rich Financiere ragout (No. 185), and send to table.

Original Text

CALF'S-HEAD, A LA FINANCIERE.
BONE a calf's-head, blanch it in boiling water for about ten minutes on the fire, then put it into cold water for ten minutes; drain it upon a napkin, trim off all the rough parts, and cut it into large scallops, leaving the tongue and ears whole, as usual; the brains should be carefully taken out of the head, and boiled separately, as directed in previous cases.
The pieces of calf's-head after being first rubbed over with lemon-juice, should be placed in a braizing-pan with half a bottle of sherry or Madeira, two ladlefuls of good stock, carrot, onion, celery, garnished faggot of parsley, &c., four cloves, two blades of mace and a few pepper-corns; cover with a thickly-buttered oval piece of strong white paper, and put on the lid; then set it to braize gently for about two hours, with live embers on the lid; twenty minutes before dinner-time, drain the pieces of calf's-head on to a napkin, dish them up in the form of a wreath round the base of a fried croustade (previously stuck on the centre of the dish with a little flour and white of egg mixed together), at each side place the ears, on the croustade place the tongue (separated down the centre, and rather spread out), and the brains laid thereon; around these should be stuck in the croustade six or eight ornamental skewers, each furnished with a double cock's-comb, a large mushroom, a truffle, and a crayfish; pour round the whole a rich Financiere ragout (No. 185), and send to table.

Notes

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