Calf’s Head a la Tortue

Tete de Veau a la Tortue

Preparation info

  • Difficulty

    Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Calf’s Head
  • 2 Large Onions
  • ½ Can of Mushrooms
  • A Lemon
  • A Clove of Garlic
  • A Wineglassful of Sherry
  • A Tablespoonful of Butter
  • 2 Eggs
  • A Pint of Consomme, or Water
  • Croutons

Method

Slice the onions and mince the garlic. Put the butter into a stew pot, and as it melts add the onions and let them brown; then add the garlic and let it come to a rich brown. Add one tablespoonful of flour, sifted well, and, as this becomes brown, add one pint of Consomme or water if you have not the broth. Then add the chopped thyme and bay leaf and the peel of one lemon, cut very fine, and the juice. Let all this simmer for about ten minutes and then cut up the Calf s Head and add it to the mixture. After fifteen minutes add a half can of mushrooms, and, in a few minutes, one small glass of Sherry Wine. Let it all cook for about ten minutes and then season well, according to taste. Let all cook about half an hour longer, and, when ready to serve, place the Calf’s Head in the middle of the dish, pour the gravy over and arrange the mushrooms around. Garnish them with the pieces of a flat omelet, which you have made from the two eggs and cut into diamond shapes, alternating with toast buttered and cut into diamond-shaped Croutons.

There are many ways of serving Calf’s Head, but these are the standing Creole methods. It is well to repeat that a Calf’s Head requires about three hours to boil.