Calf’s Head à la Destilière

Ingredients

• Calf’s head
• a few drops of vinegar
• thin white sauce
• two tablespoons of Spanish sauce
• half a bottle Chablis
• one hot chili-pepper well pounded
• six tablespoons of stock
• some small rounds of pickled gherkins
• the dice of lamb's tongue
• some chopped button mushrooms

Method

1. 1

   Bone the calf’s head, blanch the brains in boiling water with vinegar.

2. 2

   Cook in thin white sauce for three quarters of an hour, then drain and cut the calf's head into small pieces.

3. 3

   Boil in thin white sauce, then simmer for three or four hours.

4. 4

   Drain and arrange on a dish, cut the brains in half, and place at each end.

5. 5

   Prepare the sauce with Spanish sauce, Chablis, chili, stock, gherkins, tongue, and mushrooms, then pour over the calf's head.

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 22. The excerpt below is the record exactly as published.

Calf’s head à la Destilière. Filet de bœuf piqué rôti. Larded fillet of beef. . Pirée de pommes de terre. Purée of potatoes. Pommes garnies de croûtes au Stewed apples on toast. madère. Pike, horseradish sauce. Boil the pike in court-bouillon (see 18th of April), and serve with horseradish sauce (see 18th of November). Calf’s head à la Destiliére. Bone the calf’s head, blanch the brains in boiling water with a few drops of vinegar. Cook in thin white sauce (see 16th of April) for three quarters of an hour, take off the fire and leave them in the saucepan until cold ; at the same time drain and blanch the calfs head, when cold, dry and cut it into small pieces leaving the eyes and ears whole ; boilin thin white sauce over a quick fire, then simmer for three or four hours, which is quite sufficient. Drain and arrange on a dish, cut the brains in half, and place at each end of the dish; cut up the tongue into dice, ready to putinto the sauce. Take two table- spoons of Spanish sauce (ee 22nd of August) or some thin glaze, add half a bottle Chablis, one hot chili-pepper well pounded, six tablespoons of stock, and reduce ; add some small rounds of pickled gherkins, the dice of lamb's tongue and some chopped button mushrooms

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