Calf’s Ears with Villeroy Sauce
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 69. The excerpt below is the record exactly as published.
Calf’s Ears with Villeroy Sauce. — Take four ears, blanch them, and cook in some good stock ; when nearly done, take them out, drain, wipe dry, and when cold cut each one into three pieces, lengthwise. Season with 2 or 3 table-spoonfuls of sweet herbs, previously cooked. Take the pieces up separately and dip them into a little hot villeroy sauce, and put them on a plate or dish a little apart, and when the sauce is cold and has set, lift the pieces of ears up with a knife and dip them first into breadcrumbs, then into beaten egg
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