Calf’s Head a la Tortue from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
Slice the onions and mince the garlic. Put the butter into a stew pot, and as it melts add the onions and let them brown; then add the garlic and let it come to a rich brown. Add one tablespoonful ...
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Ingredients
- A Calf’s Head
- 2 Large Onions
- ½ Can of Mushrooms
- A Lemon
- A Clove of Garlic
- A Wineglassful of Sherry
- A Tablespoonful of Butter
- 2 Eggs
- A Pint of Consomme, or Water
- Croutons
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