Calf's Head (a la Poulette)

Ingredients

• a dozen good-sized mushrooms
• a piece of butter the size of an egg
• a dessert-spoonful of flour
• a large breakfast-cupful of boiling stock
• the beaten yolks of two eggs
• the juice of half a lemon
• a little pepper
• a little cayenne

Method

1. 1

   Melt butter in a pan, add mushrooms, and cook briefly.

2. 2

   Prepare a sauce with butter, flour, and stock, then add mushrooms.

3. 3

   Incorporate the meat and finish with egg yolks and lemon juice.

4. 4

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 294. The excerpt below is the record exactly as published.

Calf's Head (a la Poulette). — Take a dozen good-sized mushrooms, cut oft" the end of the stalks, and rub the tops with a piece of flannel dipped in salt. Put a piece of butter the size of a large egg into a stewpan, let it melt, and put in the mushi'ooms. Shake them over a hot fire for a few minutes, turn them into a basin, and keep them covered until they are wanted for use. Cut the remains of a cold calf's head into nicely-shaped slices, and lay them on one side. Put a piece of butter the size of an egg into a saucepan, let it melt, mix with it very smoothly a dessert-spoonful of flour. iStir it until it is lightly browned ; add to it very gradually, stirring all the time, a large breakfast-cupful of boiling stock, and a little pepper and cayenne. Let this boil up, add the mushrooms, and boil the sauce gently for a quarter of an hour. Put in the meat, and let it boil for one minute ; draw the sauce - pan to the side of the fire, let it cool for two minutes, when the beaten yolks of two eggs may be mixed with it. Stir the preparation over the fire till it thickens, but on no account allow it to boil, and at the last squeeze in the juice of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.