Calf's Head a la Vinaigrette
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 33. The excerpt below is the record exactly as published.
Calf's Head a la Vinaigrette. Proceed as for the foregoing, and, just before serving, chop a little parsley, a little chervil, a small onion ; add a pinch of salt and pepper, four tablespoonfuls of vin- egar and eight tablespoonfuls of oil
Cook this with the app: pantry check, scaling, and the assistant.