Baked Calf's Head a Tltalienne
From French dishes for American tables, 1886
You may also serve with other sauces, according to your taste.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 33. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.