Escalopes of Calf’s Head in Matelote

Name: Escalopes of Calf’s Head in Matelote (Escalopes de Tête de Veau en Matelote)
Ingredients: olives; oysters; truffles; calf’s head; cream; glaze; potato; croûtons; raw white of egg; coral; parsley; button mushrooms; parsley; herbs; bayleaf; thyme; marjoram; basil; clear stock; sherry; cold salted water; fresh calf’s head; cold water; water; carrot; vegetables; celery; onion

Escalopes de Tête de Veau en Matelote

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

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