915. CALF’S EARS, A LA TORTUE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Procure four white calf’s ears (cut with a broad base), scald them in boiling water for five minutes, after which plunge them in cold water, and let them be wiped dry.
  2. Hold them on the point of a skewer over the flame of a charcoal fire, to singe off any remaining hairs; wipe them clean, rub them over with lemon-juice, and braize them in some blanc (No. 235) for about an hour and a half or two hours.
  3. When the ears are done, drain them on a wet napkin, and with the back of the blade of a small knife scrape off all the soft skin; trim them neatly, and with the point of a knife, cut the white gristle of each into slits,—taking particular care not to draw the knife through—so that when the thin part of the ears is turned down, the stripes may form themselves into loops or curls.
  4. When the ears are ready to dish up, fill each with a decorated quenelle or a round truffle, garnish with a ragout à la Tortue (No. 189), and serve.
Original Text
915. CALF’S EARS, A LA TORTUE. PROCURE four white calf’s ears (cut with a broad base), scald them in boiling water for five minutes, after which plunge them in cold water, and let them be wiped dry; then hold them on the point of a skewer over the flame of a charcoal fire, to singe off any remaining hairs; wipe them clean, rub them over with lemon-juice, and braize them in some blanc (No. 235) for about an hour and a half or two hours. When the ears are done, drain them on a wet napkin, and with the back of the blade of a small knife scrape off all the soft skin; trim them neatly, and with the point of a knife, cut the white gristle of each into slits,—taking particular care not to draw the knife through—so that when the thin part of the ears is turned down, the stripes may form themselves into loops or curls. When the ears are ready to dish up, fill each with a decorated quenelle or a round truffle, garnish with a ragout à la Tortue (No. 189), and serve.
Notes
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