Glazed Calf’s Head (Tete de Veau glacee) a l’Allemande
From The Swedish, French, American cook book, 1918
Serves 6
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.
lazed Calf’s Head ( Tete de Veau glacee ) a l’Allemande Cook the calf’s head [see recipe: Calf’s Head a la Picarde]. When cold, cut in pieces; put in a pan with some sherry and some stock, for about five minutes, to stew; then put on a broiler and glaze with a thick allemande sauce and decorate with a strip of brown sauce all around and a diamond of truffles
Cook this with the app: pantry check, scaling, and the assistant.