Calf's Head (a la Tortue)
From Cassell's dictionary of cookery, 1892
Serves 4
Garnish prettily.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 296. The excerpt below is the record exactly as published.
Calf's Head (a la Tortue), another way.— The remains of a cold calf's head may be cut into small squares, warmed in a little good gravy, and ornamented in the same way as the last dish. Make the sauce rather thick, put the meat in the middle of the dish, and garnish as prettily as possible with forcemeat balls, the yolks of hard boiled eggs, and the whites cut into rings, gherkins, olives, and stewed mushrooms
Cook this with the app: pantry check, scaling, and the assistant.