201. Tripe a la Mode de Caen. Put in an
earthen pot an onion cut in slices, a carrot in quar-
ters, and four slices of bacon ; cover these with a layer
of tripe, then a calf's foot cut in four, a pinch of
salt and pepper, four cloves, four bay-leaves, three
branches of thyme, six pepper-corns, and six pars-
ley-roots. On top of these put a layer of bacon, an-
other of tripe, another calf's foot, cut in pieces, and
another layer of tripe, with some bacon on top. Fill
your jar three quarters of its height with white wine.
Put on the cover, and paste it all around the edge
with some flour mixed in a little water, so as to ren-
der the jar air-tight. Place it in the oven, and cook
for five hours. Instead of white wine, you may sub-
stitute cider if you wish.
VEAL.
202. Calf's Head en Tortue. Take a scalded
calf's head, put it in a saucepan with enough water to
cover it, boil for half an hour, and then plunge it in
cold water ; mix four tablespoonfuls of flour with a
76 FRENCH DISHES.
little cold water ; cut an onion and a carrot in slices,
and put in a saucepan, together with six cloves, six
pepper-corns, six parsley-roots, four branches of
thyme, six cloves of garlic, six bay-leaves✪ Beef a la Mode, an ounce
of butter, two tablespoonfuls of vinegar, and lastly
your calf's head ; add enough water to cover it, and
boil for two hours. Take half a pint of Spanish
sauce (Art. 80), put it on the fire in a saucepan with
a wineglass of sherry, about ten mushrooms cut in
pieces, and four chickens' livers which you have
previously blanched ; drain your calf's head and
put it on a dish with your sauce ; you may also
serve with it the brains, from which you have re-
moved all the fibers and loose skin, and also the
tongue cut down the middle and the skin taken off.
203. Calf's Head a la Vinaigrette. Proceed
as for the foregoing, and, just before serving, chop
a little parsley, a little chervil, a small onion ; add a
pinch of salt and pepper, four tablespoonfuls of vin-
egar and eight tablespoonfuls of oil✪ Calf's Head a la Vinaigrette, and serve with
your calf's head.
204. Baked Calf's Head a Tltalienne. Boil
a calf's head as the preceding, cut it in pieces, which
put in a pan, and cover with an Italian sauce (Art.
93) ; sprinkle some bread-crumbs on top, and a very
little melted butter✪ Baked Calf's Head a Tltalienne ; send to the oven, and, when
colored a light brown, put it on a dish, and serve
with an Italian sauce surrounding it. You may also
serve with other sauces, according to your taste.
205. Calves' Tongues. Take four calves'
tongues, which prepare as beef's tongue (Art. 180),
ENTREES. 77
and, after cooking two hours, take them off the fire,
remove all skin, and cut them through the middle of
the tongue. Put them on a dish, and serve with
them an Italian sauce (Art. 93), sauce poivrade (Art.
95), tomato sauce (Art. 90), or with a macedoine of
vegetables✪ Calves' Tongues (Art. 416).
Page 33 · 4 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
201. Tripe a la Mode de Caen. Put in an earthen pot an onion cut in slices, a carrot in quarters, and four slices of bacon ; cover these with a layer of tripe, then a calf's foot cut in four, a pinch of salt and pepper, four cloves, four bay-leaves, three branches of thyme, six pepper-corns, and six parsley-roots. On top of these put a layer of bacon, another of tripe, another calf's foot, cut in pieces, and another layer of tripe, with some bacon on top. Fill your jar three quarters of its height with white wine. Put on the cover, and paste it all around the edge with some flour mixed in a little water, so as to render the jar air-tight. Place it in the oven, and cook for five hours. Instead of white wine, you may substitute cider if you wish.
VEAL.
202. Calf's Head en Tortue. Take a scalded calf's head, put it in a saucepan with enough water to cover it, boil for half an hour, and then plunge it in cold water ; mix four tablespoonfuls of flour with a
little cold water ; cut an onion and a carrot in slices, and put in a saucepan, together with six cloves, six pepper-corns, six parsley-roots, four branches of thyme, six cloves of garlic, six bay-leaves, an ounce of butter, two tablespoonfuls of vinegar, and lastly your calf's head ; add enough water to cover it, and boil for two hours. Take half a pint of Spanish sauce (Art. 80), put it on the fire in a saucepan with a wineglass of sherry, about ten mushrooms cut in pieces, and four chickens' livers which you have previously blanched ; drain your calf's head and put it on a dish with your sauce ; you may also serve with it the brains, from which you have removed all the fibers and loose skin, and also the tongue cut down the middle and the skin taken off.
203. Calf's Head a la Vinaigrette. Proceed as for the foregoing, and, just before serving, chop a little parsley, a little chervil, a small onion ; add a pinch of salt and pepper, four tablespoonfuls of vinegar and eight tablespoonfuls of oil, and serve with your calf's head.
204. Baked Calf's Head a l'Italienne. Boil a calf's head as the preceding, cut it in pieces, which put in a pan, and cover with an Italian sauce (Art. 93) ; sprinkle some bread-crumbs on top, and a very little melted butter ; send to the oven, and, when colored a light brown, put it on a dish, and serve with an Italian sauce surrounding it. You may also serve with other sauces, according to your taste.
205. Calves' Tongues. Take four calves' tongues, which prepare as beef's tongue (Art. 180),
and, after cooking two hours, take them off the fire, remove all skin, and cut them through the middle of the tongue. Put them on a dish, and serve with them an Italian sauce (Art. 93), sauce poivrade (Art. 95), tomato sauce (Art. 90), or with a macedoine of vegetables (Art. 416).
Records on this page
Beef a la ModeCalf's Head a la VinaigretteBaked Calf's Head a TltalienneCalves' Tongues