Collared Calf's Head with Brains. Cold Dish

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Boil half, or the whole calf's head, as you require. Cover it with water and let it simmer for two hours; take it up, remove the bones, and put them back into the broth; let it continue to stew, adding to it sage leaves, and an onion. Cut the meat of head and brains into a stew-pan, adding to it some slices of ham, pepper and salt, the chopped tongue and an eschalot; let these cook two hours. The brains should be beaten up with two eggs, before putting them in, which should be the last thing. Then pour all in a mould and fill up with the liquor from the head, which should be boiled to a jelly.