Calf’s Ears, Bordeaux Style

Ingredients

• four ears
• four or five good mushrooms
• 1 or 2 tablespoonfuls of breadcrumbs
• a handful of raw finely-chopped ham
• 2 tablespoonfuls of shallots
• thick gravy
• tomato sauce
• cayenne

Method

1. 1

   Blanch the ears and boil in stock or water.

2. 2

   Fry chopped mushrooms in oil or butter, add seasoning, breadcrumbs, ham, parsley, shallots, and bind with an egg.

3. 3

   Stuff the ears, place in a saucepan with gravy, and simmer for twenty minutes.

4. 4

   Garnish with mushrooms and pour sauce over.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

Calf’s Ears, Bordeaux Style.— Cut off four ears, plunge them first into boiling water and then into cold, to blanch them. Wipe dry, and put them into a saucepan with a little stock or water and boil them ; when done, let them remain in their stock until nearly cold, take them out, and wipe dry on a cloth. Take four or five good mushrooms, skin them, and chop them up ; put them into a stewpan with a little oil or butter, and set them on the fire to fry. When they are done and their moisture is evaporated, add a little seasoning ; take them off the fire and put in 1 or 2 table- spoonfuls of breadcrumbs, a handful of raw finely-chopped ham, a little parsley, and 2 table-spoonfuls of shallots ; add a few sweet herbs to season, and bind the mass together with an egg. Take the ears, score them round the edge, and stuff with the mixture. Put them into a flat saucepan, in an upright position, with a couple of dozen small heads of mushrooms. Pour in sufficient thick gravy, with a little tomato sauce and cayenne

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