Calf’s liars a la Financiere. — Cut off four ears✪ Boiled Calf’s Ears, blanch,
and put into a saucepan with a little stock or water, and
boil until quite tender. In the meantime, cut a crouton
of bread, 2in. square at the base and 3in. high, fry in lard,
and put in the centre of a dish. Take out the ears, dry
them on a cloth, and stand them on the dish leaning against
the bread ; put a heap of financiere ragout in the spaces
between the ears, with a truffle and cock’s comb in the ragout.
Put four cocks’ combs on the top of the bread and a large
truffle on the top of them, and serve with some financiere
sauce separate in a boat.
Calf’s Ears, Bordeaux Style.— Cut off four ears, plunge
them first into boiling water and then into cold, to blanch
them. Wipe dry, and put them into a saucepan with
a little stock or water and boil them ; when done, let them
remain in their stock until nearly cold, take them out, and
wipe dry on a cloth. Take four or five good mushrooms, skin
them, and chop them up ; put them into a stewpan with a
little oil or butter, and set them on the fire to fry. When
they are done and their moisture is evaporated, add a little
seasoning ; take them off the fire and put in 1 or 2 table-
spoonfuls of breadcrumbs, a handful of raw finely-chopped
ham, a little parsley, and 2 table-spoonfuls of shallots ; add
a few sweet herbs to season, and bind the mass together
with an egg. Take the ears, score them round the edge,
and stuff with the mixture. Put them into a flat saucepan,
in an upright position, with a couple of dozen small heads
of mushrooms. Pour in sufficient thick gravy, with a little
tomato sauce and cayenne✪ Calf’s Ears, Bordeaux Style added, to about half the height of
the ears. Put the pan over the fire, and let it boil ; take
it off, and place it at the entrance of an oven to simmer
for twenty minutes. Baste frequently, and when quite done
put them on a dish, garnish with the mushrooms, and pour
the sauce over all.
Calf’s Ears in Marinade. — Take two ears and put them
into a little warm water to extract the blood ; then boil
them in some good stock until quite tender. Cut each one
lengthwise into five or six pieces, and put them into a bowl
with a little parsley and thyme, a bay-leaf, two onions, a
little pepper, eight or nine cloves, 2 table-spoonfuls of oil,
3 table-spoonfuls of vinegar✪ Calf’s Ears in Marinade, and a little salt, and let them
soak for six or seven hours. Take each piece out separately,
and wipe dry with a cloth. In the meanwhile, prepare some
frying batter, and dip each piece into it, seeing that every
part is covered ; then plunge them into a frying-pan of
boiling lard, and fry for five minutes. Take them out and
put on a dish with a little tomato sauce under them, and
surround with parsley dipped in boiling fat.
Page 68 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Calf's Ears a la Financiere. — Cut off four ears, blanch, and put into a saucepan with a little stock or water, and boil until quite tender. In the meantime, cut a crouton of bread, 2in. square at the base and 3in. high, fry in lard, and put in the centre of a dish. Take out the ears, dry them on a cloth, and stand them on the dish leaning against the bread ; put a heap of financiere ragout in the spaces between the ears, with a truffle and cock’s comb in the ragout. Put four cocks’ combs on the top of the bread and a large truffle on the top of them, and serve with some financiere sauce separate in a boat.
Calf’s Ears, Bordeaux Style.— Cut off four ears, plunge them first into boiling water and then into cold, to blanch them. Wipe dry, and put them into a saucepan with a little stock or water and boil them ; when done, let them remain in their stock until nearly cold, take them out, and wipe dry on a cloth. Take four or five good mushrooms, skin them, and chop them up ; put them into a stewpan with a little oil or butter, and set them on the fire to fry. When they are done and their moisture is evaporated, add a little seasoning ; take them off the fire and put in 1 or 2 tablespoonfuls of breadcrumbs, a handful of raw finely-chopped ham, a little parsley, and 2 table-spoonfuls of shallots ; add a few sweet herbs to season, and bind the mass together with an egg. Take the ears, score them round the edge, and stuff with the mixture. Put them into a flat saucepan, in an upright position, with a couple of dozen small heads of mushrooms. Pour in sufficient thick gravy, with a little tomato sauce and cayenne added, to about half the height of the ears. Put the pan over the fire, and let it boil ; take it off, and place it at the entrance of an oven to simmer for twenty minutes. Baste frequently, and when quite done put them on a dish, garnish with the mushrooms, and pour the sauce over all.
Calf’s Ears in Marinade. — Take two ears and put them into a little warm water to extract the blood ; then boil them in some good stock until quite tender. Cut each one lengthwise into five or six pieces, and put them into a bowl with a little parsley and thyme, a bay-leaf, two onions, a little pepper, eight or nine cloves, 2 table-spoonfuls of oil, 3 table-spoonfuls of vinegar, and a little salt, and let them soak for six or seven hours. Take each piece out separately, and wipe dry with a cloth. In the meanwhile, prepare some frying batter, and dip each piece into it, seeing that every part is covered ; then plunge them into a frying-pan of boiling lard, and fry for five minutes. Take them out and put on a dish with a little tomato sauce under them, and surround with parsley dipped in boiling fat.
Records on this page
Boiled Calf’s EarsCalf’s Ears a la FinanciereCalf’s Ears with Truffles (a la Perigord)Calf’s Ears, Bordeaux StyleCalf’s Ears in Marinade