Calf's Head, with Bisque Sauce

Ingredients

• one quart of the cold meat from the calf's head
• one table-spoonful of salt
• one-fourth of a teaspoonful of pepper
• two table-spoonfuls of butter
• two of flour
• one cupful and a half of stock
• half a cupful of strained tomato

Method

1. 1

   Put the butter in a frying-pan, and when melted, add the flour.

2. 2

   Stir until smooth and slightly browned; then draw back and gradually add the stock.

3. 3

   Return to heat and stir until boiling.

4. 4

   Let simmer for five minutes, then add the tomato, meat, and seasoning, and cook for seven minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 291. The excerpt below is the record exactly as published.

Calf's Head, with Bisque Sauce. Use one quart of the cold meat from the calf's head, cut in slices, one table-spoonful of salt, one-fourth of a teaspoonful of pepper, two table-spoonfuls of butter, two of flour, one cupful and a half of stock, and half a cupful of strained tomato

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