Calf’s Ears with Tortue Sauce
From The encyclopædia of practical cookery, 1890
Serves 1
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 69. The excerpt below is the record exactly as published.
Calf’s Ears with Tortue Sauce. — Take four ears, cut, blanch, and put them into some wrarm water to extract the blood, &c. ; then put them into a saucepan with a little stock and boil until quite tender. Place a crouton of fried bread- crumb, 3in. high and 2in. square at the base, in the middle of a dish, and put one ear on each side. Prepare a ragout of truffles, mushrooms, quenelles, and gherkins, the gherkins having been previously steeped in cold water and made into a ball shape with a vegetable-cutter, and the whole mixed Calf — continued. with some tortue sauce. Put the yolk of a hard-boiled egg
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