Stuffed Calf's Head a la Hollandaise
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 217. The excerpt below is the record exactly as published.
Stuffed Calf's Head a la Hollandaise Tete de Veau farcie a la Hollandaise Cook calf’s head [see recipe: Calf’s Head a la Picarde] and cut in square pieces. Cover with chicken mousse and decorate with chicken mousse that has some chopped parsley in it; cook — well AMERICAN COOK BOOK covered — in oven, with some sherry in the pan
Cook this with the app: pantry check, scaling, and the assistant.