TSte de Veau en Tortue

Ingredients

• half a calf's head
• a small handful of salt
• 1 carrot
• 1 peeled onion stuck with 2 cloves
• 1 turnip
• a small bouquet of herbs, parsley, thyme and bay-leaf
• a glass of sherry
• 1 pint of brown (demi-glace) sauce
• 1 gill of stock
• 10 preserved mushrooms
• 1-2 sliced truffles
• fried yolks of eggs
• pickled gherkins
• fried croutons of bread

Method

1. 1

   Blanch the calf's head and brain, then boil with salt, carrot, onion, turnip, and herbs for 2.5 to 3 hours.

2. 2

   Remove meat, return bones for stock.

3. 3

   Cut meat into pieces, cook with sherry, brown sauce, stock, mushrooms, and truffles for 30 minutes.

4. 4

   Garnish with brain, fried yolks, gherkins, and croutons.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

TSte de Veau en'Tortue. (Calf's Head en Tortue.) Blanch half a calf's head, from which the brain has been removed, and soak the latter in cold water, then blanch it also. Put the head in a stewpan containing enough water to well cover it, add a small handful of salt and boil up, then skim, add I carrot, i peeled onion stuck with 2 cloves, i turnip, a small bouquet of herbs, parsley, thyme and bay-leaf. Allow the head to cook gently for about 2| to 3 hours, when done, take up and let cool a little, then remove the meat from the bones, return the latter to the stewpan with more water and continue to boil for stock. Cut the meat of the calf's head into conveniently sized pieces, put them in a stew or braising pan, with a glass of sherry, I pint of brown (demi-glace) sauce, i gill of stock, 10 preserved mushrooms and 1-2 sliced truffles. Allow the whole to cook gently for another half-hour, skim occasionally and dish up neatly on a hot dish. Garnish the dish with the brain, fried yolks of eggs (fried in olive oil), or hard-boiled eggs cut into quarters, pickled gherkins, and fried croutons of bread, brushed over with meat glaze. In dishing, place the ear portion in the centre of the dish, arrange the decorative edibles as neatly as possible, because they add so much to the success of this dish. Note. — With the remainder of meat and the stock, a good mock- turtle soup may be prepared. Pieds de Veau ^ I'Horly. (Fried Calf's Feet, Horly Style.) I pair calf's feet, i carrot,

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