Calf’s Ears Fried in Batter
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 86. The excerpt below is the record exactly as published.
Calf’s ears fried in batter. Blanch the ears in boiling water, boil them in veal stock, leave in the saucepan until cold, drain, and cut up into long strips ; soak them in vinegar, seasoned with salt and black pepper; dry in a cloth, dip into batter, and fry until a golden colour ; drain, and serve, garnished with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.