Blanched Meats
From A guide to modern cookery, 1909
Serves 6
Blanching is not recommended for inferior quality meats.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 80. The excerpt below is the record exactly as published.
calf’s head and foot and the sweet-bread of veal, sheep’s and lambs’ ° K 130 GUIDE TO MODERN COOKERY trotters, and lamb’s sweet-bread. These meats are first set to soak in cold, running water until they have quite got rid of the blood with which they are naturally saturated. They are then placed on the fire in a saucepan containing enough cold water to abundantly cover them, and the water is gradually brought to the boil. For calf’s head or feet, boiling may last for fifteen or twenty minutes; veal sweet-bread must not boil for more than ten or twelve minutes; while lamb sweet-bread is withdrawn the moment the boil is reached. As soon as blanched, the meats are cooled in plenty of fresh water before undergoing their final treatment. The blanching of cocks’ combs is exceptional in this, namely, that after the combs have been cleansed of blood—that | is to say, soaked in cold water, they are placed on the fire in cold water, the temperature of which must be carefully kept below 113° F. When this degree is approached, take the saucepan off the fire and rub each conib with a cloth, dusted | with table-salt
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