Calf’s Head en Tortue

Ingredients

• half a cold boiled Calf’s Head
• 1 wineglassful of sherry
• ½ pint of stiffly-reduced stock
• the whole yolks of six hard-boiled eggs
• three chopped gherkins
• six quenelles of veal force-meat
• a little cayenne pepper

Method

1. 1

   Cut the meat of half a cold boiled Calf’s Head into small pieces.

2. 2

   Mix sherry with stock, add yolks of eggs and whites cut into small pieces, gherkins, quenelles, pieces of head, and cayenne.

3. 3

   Heat until hot.

4. 4

   Serve garnished with croutons of fried bread.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 80. The excerpt below is the record exactly as published.

Calf’s Head en Tortue. — (1) Cut the meat of half a cold boiled Calf’s Head into small pieces. Mix 1 wineglassful of sherry with ^ pint of stiffly-reduced stock, add the whole yolks of six hard-boiled eggs and the whites cut into small pieces, three chopped gherkins, six quenelles of veal force- meat, the pieces of head, and a little cayenne pepper

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