Calf’s Head (Tete de Veau) a la Perigord
From The Swedish, French, American cook book, 1918
Serves 4
Entree for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 218. The excerpt below is the record exactly as published.
lf’s Head ( Tete de Veau ) a la Perigord Cook calf’s head [see recipe: Calf’s Head a la Picarde]; cut round pieces of it, and put on a buttered pan; cover with a very thick Perigord sauce; cook in oven for about ten minutes — un¬ covered. When glossy arrange on round pieces of toast
Cook this with the app: pantry check, scaling, and the assistant.