Tete de Veau d la Foulette
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 265. The excerpt below is the record exactly as published.
Tete de Veau d t« Foulette. — Cook half a calf’s head as in the foregoing recipe. Add about one pint of poulette sauce (No. 207), omitting the sherry and Tortue garnishing. Simmer slowly for fifteen minutes, dish up and serve. If found that the sauce is too thick add a little milk or cream
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