Calf's Tail Soup a la Eichelieu

Ingredients

• two calves' tails
• a carrot
• an onion stock
• four cloves
• a couple of celery sticks
• parsley
• a bay-leaf
• thyme
• four shallots
• two quarts of stock
• six ounces of white thickening
• four yolks of eggs
• a gill of cream
• a glass of sherry
• a dust of nutmeg
• a small teaspoonful of salt
• a saltspoonful of white pepper
• an ounce of grated Parmesan cheese

Method

1. 1

   Cut up the calves' tails into pieces and place in a stewpan with the carrot, onion stock, cloves, celery, parsley, bay-leaf, thyme, and shallots.

2. 2

   Pour on stock and boil gently for about an hour and a half.

3. 3

   Strain the pieces of tail from the stock and set aside.

4. 4

   Place the stock in a stewpan with white thickening, stir until it boils, then skim off the grease.

5. 5

   Add the pieces of tail and quenelles of force-meat.

6. 6

   Just before serving, stir in a liaison of egg yolks, cream, sherry, nutmeg, salt, white pepper, and Parmesan cheese.

7. 7

   Stir over the fire for five minutes and serve.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 60. The excerpt below is the record exactly as published.

Calf's Tail Soup a la Eichelieu. Fotage aux Queues de Veau a la Richelieu. — Cut up two calves' tails into pieces one and a half inch long, place these in a stewpan with a carrot, an onion stock, four cloves, a couple of celery sticks, parsley, bay-leaf, thyme, and four shallots; pour on two quarts of stock and boil very gently for about an hour and a half. The pieces of tail being now done, must be strained from the stock and set aside, whilst the stock must be placed in a stewpan with six ounces of white thickening, stirred over the fire till it boils, and then removed to side of fire to throw up the grease, which must be skimmed. Next, strain it into the saucepan again, and put in the pieces of calf's tail, and a few quenelles of force-meat. Just five minutes before it is to be served, stir gently into it a liaison of four yolks of eggs, a gill of cream, a glass of sherry, and a dust of nutmeg ; a small teaspoonful of salt, a saltspoon- ful of white pepper, and an ounce of grated Parmesan cheese

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