2725 Tetine de Veau Calf’s Udder

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Calf’s udder is used frequently in Jewish cookery where it takes the place of salt pork.

It may also be braised after first soaking in water, blanching, lightly pressing and larding. glaze at the last moment and serve accompanied with a garnish of spinach or sorrel.