Calf’s Head (Tete de Veau) a la Poulette

Ingredients

• Cook calf’s head
• a tablespoon butter
• one and a half cups of the juice
• half cup cream
• yolks of three eggs
• one heaping tablespoon flour
• juice of half a lemon

Method

1. 1

   When cold, cut calf’s head into large dices; put in a pan with sherry and stock, stew for five minutes.

2. 2

   In another saucepan, melt butter, add flour, stir until dissolved, then add juice of calf’s head dices, the dices themselves, lemon juice, and mixed egg yolks with cream.

3. 3

   Shake the pan until the sauce thickens.

4. 4

   Serve on a platter with pastry half moons around.

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.

Calf’s Head ( Tete de Veau ) a la Poulette Cook calf’s head [see recipe: Calf’s Head a la Picarde]. When cold, cut in large dices; put in a pan with some sherry and some stock from the calf’s head, stew for five minutes, put a tablespoon butter in a saucepan; add one heaping tablespoon flour; stir until well dissolved, then add one and a half cups of the juice of the dices of calf’s head; then add the dices themselves, the juice of half a lemon, and the yolks of three eggs that have been mixed with half cup cream

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