Gollared Calf's Head with Brains

Ingredients

• half, or the whole calf's head
• Cover it with water
• let it simmer for two hours
• an onion
• adding to it sage leaves
• some slices of ham
• pepper
• sait
• an eschalot
• the brains should be beaten up with two eggs

Method

1. 1

   Boil the calf's head in water for two hours.

2. 2

   Remove bones and return them to the broth.

3. 3

   Stew the meat and brains with ham, pepper, salt, tongue, and eschalot for two hours.

4. 4

   Beat the brains with eggs and add last.

5. 5

   Pour into a mold and fill with boiled jelly from the head.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 25. The excerpt below is the record exactly as published.

GOLLARED CALP'S HEAD WITH BRAINS. COLD DISH. , Boil half, op the whole calf's head, as you require. Cover it with water and let it simmer for two hours; take it up, remove the bones, and put them back into the broth; let it continue to stew, adding to it sage leaves, and an onion. Cut the méat of head and brains into a stew-pan, adding to it some slices of ham, pepper and sait, the chopped tongue and an eschalot ; let thèse cook two hours. The brains should be beaten up with two eggs

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