Calves' Ears Farcied

Ingredients

• four well-scalded calves' ears
• two quarts of boiling water
• a quart of consomme
• a claret-glass of white wine
• the juice of a lemon
• four cloves
• four branches of thyme
• three bay-leaves
• one clove of garlic
• a dozen branches of parsley
• a tablespoonful of parsley
• bread-crumbs
• a few drops of melted butter

Method

1. 1

   Take four well-scalded calves' ears; put them in two quarts of boiling water on the fire for half an hour, after which put in cold water; then clean the inside of the ears well, and place in a saucepan with a quart of consomme, a claret-glass of white wine, the juice of a lemon, four cloves, four branches of thyme, three bay-leaves, one clove of garlic, and a dozen branches of parsley tied together; boil gently for two hours, drain them, and fill the inside of the ears with a chicken farce, to which add a tablespoonful of parsley chopped fine; sprinkle with bread-crumbs and a few drops of melted butter; send them to the oven, and, when a nice light brown, serve with a tomato sauce surrounding them, or a sauce piquante.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 34. The excerpt below is the record exactly as published.

Calves' Ears farcied. Take four well- scalded calves' ears ; put them in two quarts of boil- ing water on the fire for half an hour, after which put in cold water ; then clean the inside of the ears well, and place in a saucepan with a quart of con- somme* (Art. 1), a claret-glass of white wine, the juice of a lemon, four cloves, four branches of thyme, three bay-leaves, one clove of garlic, and a dozen branches of parsley tied together ; boil gently for two hours, drain them, and fill the inside of the ears with a chicken farce (Art. 11), to which add a table- spoonful of parsley chopped fine ; sprinkle with bread-crumbs and a few drops of melted butter

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