CALF'S-HEAD, A LA BEAUVAUX

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (28)

Forcemeat

a well-seasoned quenelle-forcemeat made of veal, mixed with some chopped parsley and mushrooms
parsley ↝ Parsley, raw [Not included in a food category]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Braising

one pound of chopped suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
faggot
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
pepper-corns ↝ Corn, raw [Corn]
a spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
good common white stock

Garnish and Sauce

four yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pat of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
fine bread-crumbs, fried in a sautapan, with a little butter, of a fine bright colour ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the tongue cut into scallops ↝ Tongue [Liver and organ meats]
the brains ↝ Brains [Liver and organ meats]
button-mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
green gherkins, cut into the shape of olives ↝ Green beans, pickled [Olives, pickles, pickled vegetables]
a well-made Tournade sauce (No. 39) ↝ Sauce, NFS [Dips, gravies, other sauces]
quenelles of veal or chicken, coloured with Ravigotte, or spinach-green (No. 285) ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
spinach-green (No. 285) ↝ Spinach, raw [Vegetables and Vegetable Products]
a crest of red tongue ↝ Tongue [Liver and organ meats]
a large truffle
a decorated quenelle

Instructions (16)

Select a small, well-shaped white calf's-head, bone it carefully, as before directed, keeping the skin as whole as possible.
When the head has been boned, wash it thoroughly, wipe it with a clean cloth season inside with pepper and salt, and then fill up the entire vacant space occasioned by the extraction of the skull and jaws, with a well-seasoned quenelle-forcemeat made of veal, mixed with some chopped parsley and mushrooms.
When the calf's-head is thus again plumped up to its original size, by means of the forcemeat, it must be secured, by sewing up all the apertures with small twine and a trussing-needle of proper size.
When this part of the process is completed roll the calf's-head up tightly in a well-buttered napkin saturated with lemon-juice (to keep the head white).
Then place the calf's-head in a braizing-pan with one pound of chopped suet, carrot, onion, celery, garnished faggot, cloves, mace, pepper-corns, and a spoonful of salt.
Moisten with good common white stock, cover with the lid, and set it to boil gently for about two hours.

Finishing

About half an hour before dinner-time, take the calf's-head up on a dish, remove the napkin, trim the ears, slice them and turn them down, that they may appear frilled.
Then place the calf's-head, perfectly drained from any moisture, on the centre of the dish, and remove all the twine with which it has been sewn up.
Mask it all over, excepting the ears, with a preparation of four yolks of eggs mixed with a pat of melted butter and seasoned with pepper and salt, and a little nutmeg.
Cover the whole with fine bread-crumbs, fried in a sautapan, with a little butter, of a fine bright colour.
Place the head in the oven for five minutes, that the bread-crumbs may dry on, taking care to cover the ears with wet paper to keep them white, and prevent them from cooking up and spoiling their effect.
As soon as the bread-crumbs have dried on, remove the paper from the ears.
Sauce round with a ragout composed of the tongue cut into scallops, as also the brains, some button-mushrooms, and green gherkins, cut into the shape of olives.
Allow these to boil up for two or three minutes in a well-made Tournade sauce (No. 39).
Garnish round with some quenelles of veal or chicken, coloured with Ravigotte, or spinach-green (No. 285).
Stick in four silver ornamental skewers, garnished with a crest of red tongue, a large truffle, and a decorated quenelle, and send to table.

Original Text

CALF'S-HEAD, A LA BEAUVAUX.
SELECT a small, well-shaped white calf's-head, bone it carefully, as before directed, keeping the skin as whole as possible. When the head has been boned, wash it thoroughly, wipe it with a clean cloth season inside with pepper and salt, and then fill up the entire vacant space occasioned by the extraction of the skull and jaws, with a well-seasoned quenelle-forcemeat made of veal, mixed with some chopped parsley and mushrooms; when the calf's-head is thus again plumped up to its original size, by means of the forcemeat, it must be secured, by sewing up all the apertures with small twine and a truss-ing-needle of proper size. When this part of the process is completed roll the calf's-head up tightly in a well-buttered napkin saturated with lemon-juice (to keep the head white); then place the calf's-head in a braizing-pan with one pound of chopped suet, carrot, onion, celery, garnished faggot, cloves, mace, pepper-corns, and a spoonful of salt; moisten with good common white stock, cover with the lid, and set it to boil gently for about two hours.
About half an hour before dinner-time, take the calf's-head up on a dish, remove the napkin, trim the ears, slice them and turn them down, that they may appear frilled; then place the calf's-head, perfectly drained from any moisture, on the centre of the dish, and remove all the twine with which it has been sewn up, and mask it all over, excepting the ears, with a preparation of four yolks of eggs mixed with a pat of melted butter and seasoned with pepper and salt, and a little nutmeg; then cover the whole with fine bread-crumbs, fried in a sautapan, with a little butter, of a fine bright colour, and place the head in the oven for five minutes, that the bread-crumbs may dry on, taking care to cover the ears with wet paper to keep them white, and prevent them from cooking up and spoiling their effect. As soon as the bread-crumbs have dried on, remove the paper from the ears, sauce round with a ragout composed of the tongue cut into scallops, as also the brains, some button-mushrooms, and green gherkins, cut into the shape of olives; allow these to boil up for two or three minutes in a well-made Tournade sauce (No. 39); garnish round with some quenelles of veal or chicken, coloured with Ravigotte, or spinach-green (No. 285); stick in four silver ornamental skewers, garnished with a crest of red tongue, a large truffle, and a decorated quenelle, and send to table.

Notes

—