Calf's Head (a la Sainte Menehould)

Ingredients

• the remains of a calf's head boiled in the usual way
• an ounce of butter
• half a dessert-spoonful of flour
• a little salt
• a little pepper
• a table-spoonful of strained lemon-juice
• as much nicely-flavored stock as will make the sauce as thick as cream

Method

1. 1

   Slice the boiled calf's head and prepare a sauce with butter, flour, salt, pepper, lemon juice, and stock.

2. 2

   Simmer the sauce, cool slightly, and mix in egg yolks.

3. 3

   Cover the head with breadcrumbs and bake until browned.

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.

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. Serve on a hot dish. Time, half an hour. Probable cost, without the cold meat, Is. 3d. Sufficient for four or five persons. Cairs Head (a la Maitre d'Hotel).— Take the remains of a cold calf's head, and cut it into neat slices, leaving out the bones, &c. Make some Maitre d'Hotel sauce, consisting of half a pint of good melted butter, mixed with two dessert-spoonfuls of parsley boiled and chopped, the juice of a small lemon, and a little salt and pepper. Let this boil, then put in the pieces of calf's head, let them become quite heated, without boiling, and serve on a hot dish, gar- nished with sippets of toast. Cairs Head (a la Maitre d'Hotel), another way. — Take the remains of a cold calf's head, and cut it into neat slices, leaving out the bones, &c. IMake a sauce consisting of half a pint of good melted butter, mixed with half a pint of stock, a little salt and cayenne, a table-spoonful of vinegar, a dessert-spoonful of mushroom ketchup, or, if they can be got, a dozen small stewed mushrooms. Let these boil together, then draw the sauce from the fire for a couple of minutes, and add, very gradually, the yolks of CAL (97) CAL two eggs mixed with a cupful of cream or milk, ytir the mixture over the tire for a minute or two, but on no account allow it to boil, put in the pieces of cold calf's head, and serve on a hot dish. Time, to make the sauce, twenty minutes. Probable cost of sauce, if made with milk, 9d. Sufficient for a pint and a half of sauce. Calf S Head (a la Sainte Menehould). — Take the remains of a calf's head boiled in the usual way. Cut them into slices, and pour over these a sauce prepared as follows : — Dissolve an ounce of butter over the fire, and mix smoothly ■\vith it half a desseit-spoonful of flour ; add a little salt and pepper, a table-spoonful of strained lemon -juice, and as much nicely-flavom-ed stock as \vill make the sauce as thick as crea

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