Calf's Head, Terrapin Fashion

Ingredients

• one pint of the cold meat of the calf's head
• one cupful of stock
• half a cupful of cream
• one teaspoonful of salt
• one-tenth of a teaspoonful of white pepper
• the same quantity of cayenne
• one teaspoonful of brandy
• two tablespoonfuls of wine
• the yolks of two eggs
• one table-spoonful of butter
• one level table-spoonful of flour

Method

1. 1

   Put the stock on to boil.

2. 2

   Beat the butter and flour together until smooth and light, and stir into the boiling stock.

3. 3

   Cook until smooth for about a minute, stirring all the while.

4. 4

   Add the meat, salt, and pepper, and cook for five minutes.

5. 5

   Beat the yolks of the eggs well, add the cream, and mix thoroughly.

6. 6

   When the meat has cooked for five minutes, add the yolks and cream, and cook for one minute longer, stirring all the while.

7. 7

   Remove from heat, add the brandy and wine, and serve at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 290. The excerpt below is the record exactly as published.

Calf's Head, Terrapin Fashion. For this dish use one pint of the cold meat of the calf's head, cut into small pieces, one cupful of stock, — the water in which the head was boiled will do, — half a cupful of cream, one teaspoonful of salt, one-tenth of a teaspoonful of white pepper, and the same quantity of cayenne, one teaspoonful of brandy, two table-spoon- 556 MISS PARLOA'S KITCHEN COMPANION. fuls of wine, the yolks of two eggs, one table-spoonful of butter, and one level table-spoonful of flour

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