Prepare and dress the head as usual, and serve with a sauce à l’Indienne (No. 45).
Great care should be taken in choosing Indian pickles, no sort are of any service in cooking but the green prickly sort, when good they are milder eating, a good flavour, and firm to the touch, but if very hot and soft they are fit for nothing whatever.
Calf’s head may be served for entrées dressed as directed with sauce currie (No. 46), and rice, separate, or sauce poivrade, piquante, or tomates (Nos. 32, 27 and 37).
No. 665. Oreilles de Veau farci.
It requires four ears to make an entrée, trim rather small and set them in warm water to disgorge for several hours, then prepare a white stock like for calf’s head (No. 459), put them in and stew for an hour or more till tender, leave them to get cold in their stock, then take half a pound of forcemeat (No. 120), to which add a teaspoonful of chopped mushrooms; mix altogether with the yolk of an egg, take out the ears, which dry on a cloth, fill the inside with the forcemeat but not too full, have some eggs well beaten in a basin, dip the ears in, then throw them into bread-crumbs, fry in lard but not too hot as the forcemeat takes some time to cook, dress upon mashed potatoes on your dish and serve a sauce aux fines herbes (No. 26) under them.
No. 666. Oreilles de Veau en marinade.
Cook the ears as above, but do not stuff them, cut each ear in five or six pieces the long way, and put them in a basin with pepper, salt, two onions in slices, a little parsley, thyme, and bay-leaf, eight cloves, three spoonfuls of vinegar, and two of oil; let them remain six hours or more, then take out the pieces of ear, wipe each piece with a cloth, have ready some batter (No. 1285), dip the pieces in separately, let them be covered in every part, and drop them into hot lard, they will take five minutes to fry, dress them on a dish with a sauce au jus de tomates (No. 12) under them; garnish with fried parsley and serve. Two ears will be sufficient for the above.
No. 667. Langues de Veau aux champignons.
Procure four tongues, which put in warm water to disgorge, then put them in a stewpan, with two onions, one carrot, one turnip, two bay-leaves, one blade of mace, and six cloves; cover with white broth or water, if water add a scrag of veal, half a pound of lean ham, and a little salt; place on the fire, and when it commences boiling skim it and place it at the corner of the stove till the tongues are done, which you can ascertain by pricking them with a packing-needle; if it goes in easy they are done; take them up and peel off the skin, cut each tongue into three slices of the shape of cotelettes, dress them in a crown upon mashed potatoes, glaze well, and serve with a sauce aux champignons (No. 52). If the tongues are boiled the day previous, warm them as directed langue de bœuf (No. 644).
Calves’ tongues dressed this way may also be served with sauce à la jardinière (No. 100), sauce piquante, or sauce poivrade (Nos. 27 and 32).