2610 Oreilles de Veau Frites

Fried Calf’s Ears

Preparation info
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By Auguste Escoffier

Published 1903

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Braise the calf’s ears with Madeira wine and allow to become cold. Cut them into strips, pass through frying batter and deep fry as required in hot fat.

Drain well and arrange on a folded serviette placed on a dish; garnish with fried