939. LAMBS' EARS, A LA DAUPHINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For the lambs' ears
For the force-meat
For coating and breading
For frying
For serving
Instructions (9)
  1. Scald, singe, braize, and trim the lambs' ears as in the foregoing case, but they must not be slit.
  2. Fill them with force-meat made with the fillets of a fowl, or some veal, in which has been mixed a spoonful of white sauce and some chopped mushrooms.
  3. Mask the ears over with a coating of reduced allemande sauce.
  4. When this has become firmly set upon them, roll them in bread-crumbs.
  5. Dip each separately in some beaten egg seasoned with a little salt, then bread-crumb them over again.
  6. Place them upon a dish, and set them aside in the larder.
  7. When about to send to table, fry the ears in plenty of heated hog's-lard, of a fine light colour.
  8. Dish them up in a circular row, or pyramidally.
  9. Pour some suprême or Béchamel sauce, containing a few mushrooms cut into shreds or scollops, round and under them, and serve.
Original Text
939. LAMBS' EARS, A LA DAUPHINE. SCALD, singe, braize, and trim the lambs' ears as in the foregoing case, but they must not be slit. Fill them with force-meat made with the fillets of a fowl, or some veal, in which has been mixed a spoonful of white sauce and some chopped mushrooms; mask the ears over with a coating of reduced allemande sauce, and when this has become firmly set upon them, roll them in bread-crumbs, and dip each separately in some beaten egg seasoned with a little salt, then bread-crumb them over again, place them upon a dish, and set them aside in the larder. When about to send to table, fry the ears in plenty of heated hog's-lard, of a fine light colour, dish them up in a circular row, or pyramidally, pour some suprême or Béchamel sauce, containing a few mushrooms cut into shreds or scollops, round and under them, and serve.
Notes
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