Calf’s Head en Tortue

Ingredients

• cooked calf’s head
• a bunch of herbs
• an onion stuck with cloves
• a few pieces of carrot
• a glass of sherry or Madeira
• 1 or 2 table-spoonfuls of tomato puree
• Small fresh mushrooms
• cooked in butter
• a very little lemon juice
• seasoning to taste
• croutons of fried bread
• tongue, cut in small pieces

Method

1. 1

   Clean and blanch the head, insert carrot in ears, rub with lemon.

2. 2

   Tie in muslin, cover with water, boil, skim, add herbs, onion, and carrot.

3. 3

   Simmer for 2 hours until tender.

4. 4

   Drain, bone, and cut into pieces.

5. 5

   Make a brown sauce, add sherry and tomato puree.

6. 6

   Heat head in sauce, arrange on a hot dish, garnish with mushrooms, olives, gherkins, quenelles, fried eggs, croutons, and tongue.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 429. The excerpt below is the record exactly as published.

Calf’s Head en Tortue (Tete de Veau en Tortue) This is a somewhat complicated dish, but one which is much esteemed when nicely prepared. It consists of cooked calf’s head, cut in pieces, and served in a good brown sauce with a more or less elaborate garnish. To Cook the Head. — Clean and blanch the head as directed in Recipe 144, insert a piece of carrot in the ears to keep them a good shape, and rub all over with cut lemon to whiten the flesh. Then tie the head in muslin, put it into a large saucepan with fresh cold water to cover it and bring to the boil. Skim well, add a bunch of herbs, an onion stuck with cloves, and a few pieces of carrot. Simmer slowly at least 2 hours, or until the head is tender. The flesh ought to remain slightly firm, if overcooked it falls to pieces and has no taste. When ready, drain and remove the muslin. Then bone the head and cut the flesh in neat pieces. Calf s Bar fringed Keep the ears intact, fringe them with a pair of scissors, and turn them back as in illustration. The Sauce. — Make a good brown sauce, sufficient to well cover the head, add to it a glass of sherry or Madeira and 1 or 2 table-spoonfuls of tomato puree. Strain or tammy before using. Garnish. — Small fresh mushrooms, cooked in butter, with lemon juice, a very little water, and seasoning to taste — olives, turned and blanched — gherkins , shaped like olives — quenelles, either small or decorated — fried eggs — croutons of fried bread — tongue, cut in small pieces

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