Fried Calf’s Head with Tomato
From The Swedish, French, American cook book, 1918
Serves 4
Serve like croquettes.
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.
Fried Calf’s Head with Tomato Tete de Veau frite. Sauce Tomate Cook the calf’s head [see recipe: Calf’s Head a la Picarde]. When cold, cut in strips about one inch wide and three inches long and roll in egg and bread crumbs; then fry in very hot fat. Serve on a paper doily, like croquettes, with a rich tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.