417. Tete de Veau en Tortue.— Wash half a calf s
head well, and rub with a coarse cloth. Bone carefully ;
start cutting from the centre of the head down to the
nostrils. Wash and blanch the flesh ; put in a stewpan
an ounce of flour, stir in a quart of water and a tea-
spoonful of ^^negar ; add an onion, 3 cloves, a bunch of
herbs, one carrot, and a bayleaf. Cut the meat of the
head into convenient pieces, remove the centre of the
ears, put them into the stewpan, add 2 to 3 quarts of
stock, and boil slowly till tender. Skim occasionally.
When done take up as many pieces as may be
required (the remainder will keep if put with the stock
into an earthenware pan), put them in a stewpan with
a glass of sherry, cover and boil five minutes, season to
taste, and add garnishing a la Tortue, No. 313. Cook
for 15 minutes longer, dish up, garnish with fried bread
croutons glazed over, and fried parsley, and serve.
Note. — The brain should be removed, washed, and
kept in water till wanted. The tongue can be cooked
at the same time or may be served as a separate dish.
418. Tete de Veau a la Poulette.— Cook half a calf's
head as in the foregoing recipe. Add about 1 pint of
poulette sauce, No. 172, omitting the sherry and Tortue
garnishing. Simmer slowly for 15 minutes, dish up and
serve. If found that the sauce is too thick add a little
milk or cream.
419. Tete de Veau a la Vinaigrette. — Wash, blanch,
and cook as before, drain well, dish up, garnish with
ENTREES (hot). 515
sprigs of parsley, and serve with a boat of vinaigrette
sauce, consisting of one gill of best oil, rather more than
^ a gill of vinegar, pepper, salt, chopped chervil, parsley,
olives, and one small shallot.
420. Tete de Veau a la Cavour.— Proceed as before ;
finish cooking in Tomato sauce. No. 202, adding garnish-
ing a la Cavour, No. 259. Dish up, garnish neatly, and
serve.
421. Cervelles de Veau au Beurre Noir. — Remove
the skin from 3 calves' brains, wash well, drain and cook
in richly-flavoured stock for about six minutes ; strain
well, dish up and sauce over with some hot black butter
sauce. No. 193.
422. Filets de Boeuf Pique a la Regniere. — Middle
cut of fillet (about 4 lbs.), 1 large truffle, 1 glass sherry,
1 small carrot, 1 small turnip, 1 small onion, 10 pepper-
corns, 1 bouquet garni. No. 3, larding bacon, 4 even-
sized tomatoes, 8 small potatoes, 2 oz. butter, 1 Spanish
onion, 2 oz. Parmesan cheese, 1 oz. breadcrumbs, 2
yolks of eggs, 8 rounds of bread croutes, 1 quart of stock,
1 gill brown sauce, pepper and salt, meat glaze.
Page 221
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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417. Tete de Veau en Tortue.— Wash half a calf s
head well, and rub with a coarse cloth. Bone carefully ;
start cutting from the centre of the head down to the
nostrils. Wash and blanch the flesh ; put in a stewpan
an ounce of flour, stir in a quart of water and a tea-
spoonful of ^^negar ; add an onion, 3 cloves, a bunch of
herbs, one carrot, and a bayleaf. Cut the meat of the
head into convenient pieces, remove the centre of the
ears, put them into the stewpan, add 2 to 3 quarts of
stock, and boil slowly till tender. Skim occasionally.
When done take up as many pieces as may be
required (the remainder will keep if put with the stock
into an earthenware pan), put them in a stewpan with
a glass of sherry, cover and boil five minutes, season to
taste, and add garnishing a la Tortue, No. 313. Cook
for 15 minutes longer, dish up, garnish with fried bread
croutons glazed over, and fried parsley, and serve.
Note. — The brain should be removed, washed, and
kept in water till wanted. The tongue can be cooked
at the same time or may be served as a separate dish.
418. Tete de Veau a la Poulette.— Cook half a calf's
head as in the foregoing recipe. Add about 1 pint of
poulette sauce, No. 172, omitting the sherry and Tortue
garnishing. Simmer slowly for 15 minutes, dish up and
serve. If found that the sauce is too thick add a little
milk or cream.
419. Tete de Veau a la Vinaigrette. — Wash, blanch,
and cook as before, drain well, dish up, garnish with
ENTREES (hot). 515
sprigs of parsley, and serve with a boat of vinaigrette
sauce, consisting of one gill of best oil, rather more than
^ a gill of vinegar, pepper, salt, chopped chervil, parsley,
olives, and one small shallot.
420. Tete de Veau a la Cavour.— Proceed as before ;
finish cooking in Tomato sauce. No. 202, adding garnish-
ing a la Cavour, No. 259. Dish up, garnish neatly, and
serve.
421. Cervelles de Veau au Beurre Noir. — Remove
the skin from 3 calves' brains, wash well, drain and cook
in richly-flavoured stock for about six minutes ; strain
well, dish up and sauce over with some hot black butter
sauce. No. 193.
422. Filets de Boeuf Pique a la Regniere. — Middle
cut of fillet (about 4 lbs.), 1 large truffle, 1 glass sherry,
1 small carrot, 1 small turnip, 1 small onion, 10 pepper-
corns, 1 bouquet garni. No. 3, larding bacon, 4 even-
sized tomatoes, 8 small potatoes, 2 oz. butter, 1 Spanish
onion, 2 oz. Parmesan cheese, 1 oz. breadcrumbs, 2
yolks of eggs, 8 rounds of bread croutes, 1 quart of stock,
1 gill brown sauce, pepper and salt, meat glaze.