Calf's Head en Tortue
From The table, 1889
Serves 6
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 187. The excerpt below is the record exactly as published.
Calf's Head en Tortue. — Prepare and cut into six equal pieces, as for No. 637, half a calf's head. Place them on a hot dish, pour over it half a pint of hot tortue garnishing (No. 239), decorate with three pieces of heart-shaped, fried croutons (No. 133), a little fried parsley
Cook this with the app: pantry check, scaling, and the assistant.