Ingredients

  • 1 cleaned calf’s head, about lbs (the bones may be added)
  • 2 carrots
  • 1 parsley root
  • 1 celery root
  • 1 leek
  • 1–2 bay leaves
  • ½–1 glass vinegar
  • (1 piece sugar)
  • 2 egg whites
  • (various decorations)
  • 5 allspice

Method

Remove the brains from 1 large calf’s head and boil them in salted water with vinegar and spices. Remove, cool, and slice. Boil the calf’s head with root vegetables, spices, and ½ glass vinegar, as indicated in the Remarks. Add, if desired, a piece of beef. Remove the calf’s head when cooked and cut off the meat. Return the bones to the aspic and reduce it to 4 glasses in summer, but to 5–6 glasses in winter. Clarify with egg whites and strain. Decorate the interior of a mold with seeded lemon slices, pour in a little of the prepared aspic, and cool. Add the brains and thinly sliced oblong pieces of the calf’s head, tongue, and ears, care-fully cleaned of hair. Cover with aspic, cool, and turn out onto the platter.

Serve with mustard sauce or with vinegar, olive oil, and mustard. Or serve with sprat or sardine sauce.

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