916. CALF’S EARS FRIED IN BATTER, WITH TOMATA SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (4)
  1. Prepare the ears as directed in the foregoing, and when done, let them be trimmed; scrape off the soft skin from the upper part, and cut each ear into four pieces lengthwise.
  2. Put them to steep in a basin with two spoonfuls of salad oil, one of vinegar, two sliced shalots, parsley, bay-leaf, and thyme, and a little mignonette-pepper and salt.
  3. About twenty minutes before dinner time, drain the pieces of ears on a cloth, dip them in some light batter, and fry them in plenty of hog’s-lard heated to the proper degree for the purpose.
  4. When fried, dish them up in a pyramidal form, pour some Tomata sauce (No. 22) under them and serve.
Original Text
916. CALF’S EARS FRIED IN BATTER, WITH TOMATA SAUCE. PREPARE the ears as directed in the foregoing, and when done, let them be trimmed; scrape off the soft skin from the upper part, and cut each ear into four pieces lengthwise; put them to steep in a basin with two spoonfuls of salad oil, one of vinegar, two sliced shalots, parsley, bay-leaf, and thyme, and a little mignonette-pepper and salt. About twenty minutes before dinner time, drain the pieces of ears on a cloth, dip them in some light batter, and fry them in plenty of hog’s-lard heated to the proper degree for the purpose. When fried, dish them up in a pyramidal form, pour some Tomata sauce (No. 22) under them and serve. Note.—Calf’s ears prepared in this manner, may also be served with any of the following sauces: Piquante, Poivrade, Italian, Gherkin, Poor-man’s, Provençale, or Richelieu. If, however, this kind of fritter is not eaten as soon as served, it would be better to send the sauce separately.
Notes
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