Calf's Head a la Poulette

Ingredients

• a scalded and cleaned calf's head
• the juice of two lemons
• a handful of flour
• Put it into a saucepan with water
• a vegetable garnishing
• small pieces of toast

Method

1. 1

   Cut the calf's head in two, remove the brain and tongue, soak in water, parboil, and wash off scum.

2. 2

   Place in a saucepan with water mixed with flour, add lemon juice and vegetable garnishing.

3. 3

   Boil until tender, cut into pieces, serve with Sauce Poulette, and garnish with cooked brain and tongue slices on toast.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 39. The excerpt below is the record exactly as published.

CALF'S HEAD A LA POULETTE ^ Have a scalded and cleaned calf's head cut in two; remove the brain and tongue. Wash the head well and soak for a few hours in water, then parboil and wash off the scum. Put it into a saucepan with water into which a handful of flour has been mixed, and add the juice of two lemons and a vegetable garnishing. Boil until tender, cut in pieces, dish up in a deep entree dish, and pour a Sauce Poulette over it; then add the cooked brain and the calf's tongue sliced. Surround with small pieces of toast

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