Calf’s Head in Pastry a la Maria

Ingredients

• Cook calf’s head in water
• half cup sherry
• one cup stock
• a little pepper
• salt
• fasten with some yolk of the egg

Method

1. 1

   Cook calf’s head in water with carrots, onions, pepper, and salt for about two hours.

2. 2

   When cold, remove the meat from the head; cut out with a round biscuit cutter.

3. 3

   Put in a pan with sherry, stock, pepper, and salt, and stew for about five minutes; then press on a cloth to dry.

4. 4

   Line small individual moulds with puff paste; put one round piece of calf’s head into each; twist a strip of pastry around and fasten with egg yolk.

5. 5

   Bake in the oven.

6. 6

   When baked, turn out and decorate with cream sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 217. The excerpt below is the record exactly as published.

Calf’s Head in Pastry a la Maria Tete de Veau en Pate feuilletee, a la Maria Cook calf’s head in water with carrots, onions, pepper, and salt, for about two hours. When cold, remove the meat from the head; cut out with a round biscuit cutter; put in a pan with half cup sherry, one cup stock, a little pepper

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