Braised Veal Ears Financiere
From Gancel's culinary encyclopedia of modern cooking, 1920
The feet of pig, mutton, and veal are also edible and contain a large substance of gelatine.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 116. The excerpt below is the record exactly as published.
ears of veal are always scalded with the head. When cooked, cut in such a manner as to leave a base large enough for the ears to stand up. Pigs* ears can be bought already cooked at the butchers. — 239 — CANCEL’S CULINARY ENCYCLOPEDIA Braise (Braised), Plain or stuf. gar. and sa. according to article. Financiere, mu. truf. etc. Diable, Boiled or braised, cut in two, coy. deviled, but¬ ter, breaded, boiled, devil sauce. Farcis (Stuffed), Divers styles; braised gar. and sa. facultative. Frites (Braised), Pickled, cut in quarters; fried in butter or breaded English style; divers sa. Grille (Broiled), Braised sliced in two, breaded w. butter; deviled sa. piquante, etc. or Cold s. Sauce and Garniture, Used for beef, financiere, mu. tou- lousaine, etc. when braised. Braised Yeal Ears Financiere FEET— Pieds All feet of animals employed in alimentation are ed¬ ible. When they are well prepared they make a delici¬ ous food. The feet of pig, mutton and veal contain a large substance of gelatine and are given to invalids and convalescents. In cooking, do not forget that they should be highly seasoned. Scald well, take out the bones and cook white or braised according to style. Blanquette, Cooked, All. sa. w. mu. onions, fi-herbs. Custine, Cooked, cut in dice w. mu. and tongue, reduce w. mad. sa. when cold, breaded or in caul, fried. Diable, Cooked cov. Diable butter, crumbs, boiled. Deviled sa. oh another sa. Farcis, Cooked stuf. w. divers stuf. in caul., broiled, divers sa. — 240 — LIGHTS' Frit, Cooked cov. Villeroy sa. breaded English style, fried, sa. optional. Grilles, Cooked, broiled, plain or deviled, tartar e sa. ; deviled or Robert sa. optional. Marinade, Cooked, pickled for salad, relishes, etc. Paquets or Marseillaise, Braised w. lamb, tripe and feet, in earthen pot w. vege. and white wine
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Cook this with the app: pantry check, scaling, and the assistant.