Escalopes of Calf’s Head in Matelote from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Soak a small half fresh calf’s head in cold salted water for two days, changing the water constantly, then bone it and remove the brains (these can be used for an entrée; see ‘Little Cases à la...
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Cooking tools:
- Mixing bowl
- Boning knife
Ingredients
- olives
- oysters
- truffles
- calf’s head
- cream
- potato
- croûtons
- raw white of egg
- coral
- parsley
- button mushrooms
- herbs
- bayleaf
- thyme
- marjoram
- basil
- clear stock
- sherry
- cold salted water
- fresh calf’s head
- cold water
- water
- carrot
- vegetables
- celery
- onion
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