Calf’s Ears a la Financiere
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 68. The excerpt below is the record exactly as published.
alf’s liars a la Financiere. — Cut off four ears, blanch, and put into a saucepan with a little stock or water, and boil until quite tender. In the meantime, cut a crouton of bread, 2in. square at the base and 3in. high, fry in lard, and put in the centre of a dish. Take out the ears, dry them on a cloth, and stand them on the dish leaning against the bread ; put a heap of financiere ragout in the spaces between the ears, with a truffle and cock’s comb in the ragout. Put four cocks’ combs
Cook this with the app: pantry check, scaling, and the assistant.