Calf's Head a la Poulette
From The Hotel St. Francis cook book, 1919
Serves 6
Ensure the sauce is heated before serving.
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 29. The excerpt below is the record exactly as published.
Calf's head a la poulette Potato croquettes Hot mince pie American cheese Coffee DINNER Puree of pheasant, St. Hubert Planked smelts Bacon and cabbage Boiled potatoes Roast ribs of beef, au jus Chiffonnade salad Tutti frutti ice cream Assorted cakes Coffee Consomme vermicelli. Boil one-half pound of vermicelli in two quarts of salt water for five minutes. Drain, and add to three pints of consomme. Serve grated cheese separate. Calf's head, poulette. Take one boiled calf's head and cut in pieces two inches square. Mix with one quart of poulette sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.