Calf’s Head a la Picarde

Ingredients

• Select a nice fresh calf’s head
• boiling water sufficient to cover it
• onions
• carrots
• pepper
• salt

Method

1. 1

   Simmer the calf's head in water with onions, carrots, pepper, and salt for about two hours.

2. 2

   Cool in the juice, then serve on buttered toast with melted butter and parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 216. The excerpt below is the record exactly as published.

Select a nice fresh calf’s head, split in halves, remove the brains and tongue, wash and clean well, brush the teeth, remove eyes and ears. Put the head in a pot — bone down and meat part up — with boiling water sufficient to cover it, onions, carrots, pepper, and salt; let come to a boil, skim and simmer slowly about two hours, according to size of the head; leave in the juice until cold. The ears can be cooked in the same pot with the head for about one hour (take care not to let them break). Used for garnishing, they are first cleaned and scraped and made to look like Easter Lilies. Remove the meat from the head, cut in large squares; put in part of the juice, with some Rhine wine, to heat for about ten minutes. When ready to serve, arrange on square pieces of buttered toast; pour melted butter over with some sprinkled parsley, and serve with the picarde sauce around. Calf’s Head ( Tete de Veau ) a la Vinaigrette Is made the same way. [See recipe: Calf’s Head a la Picarde] but served with a vinaigrette sauce at the side. Calf’s Head with Terrapin Sauce a la Ericsson Hammond Tete de Veau, Sauce Terrapin, a la Ericsson Hammond Cook the calf’s head [see recipe: Calf’s Head a la Picarde] and cut in square pieces. Make a terrapin sauce, which is: one table¬ spoon butter, one tablespoon flour, one and a half cups of stock, half cup sherry, yolks of three eggs, and half cup cream. Put butter in a pan and add flour, stock, pepper, and salt. Add the pieces of calf’s head then the yolks and cream. Shake the pan until thickened, then add the sherry and some more butter. Serve on a deep platter garnished with fried rings of bread all around, or half moons of pastry. Entree for luncheon or dinner. Stuffed Calf's Head a la Hollandaise Tete de Veau farcie a la Hollandaise Cook calf’s head [see recipe: Calf’s Head a la Picarde] and cut in square pieces. Cover with chicken mousse and decorate with chicken mousse that has some chopped parsley in it; cook — well AMERICAN COOK BOOK covered — in oven, with some sherry in the pan, for about eight minutes. * Turn out on a hominy foundation. Garnish with calf’s ears that have been cooked and scraped and made to look like Easter Lilies; put a little parsley inside each ear; raise one on each end of the hominy foundation mounted with hominy; decorate around the ear with a very fine strip of cream sauce that has been colored with orange coloring; in the centre serve fritters made from the calf’s brains with hollandaise sauce at the side. Entree for luncheon or dinner. Calf’s Head ( Tete de Veau) a la Supreme Boil calf’s head [see recipe: Calf’s Head a la Picarde]. When cold, cut in round or square pieces and heat them in sherry and some of their own liquid. Glaze with a supreme sauce flavored with sherry. Arrange on a foundation of hot hominy; decorate with cooked calf’s ears that have been scraped and cleaned and made to look like Easter Lilies; put some parsley inside the ears, and serve with a supreme sauce. Entree for luncheon or dinner. Supreme of Calf’s Head a la Fanchonette Supreme a la Tete de Veau, a la Fanchonette Cook calf’s head in water, with carrots, onions

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