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Classic
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page 95
272. CERVELLES DE VEAU AU BEURRE NOIR.
VEAL BRAINS WITH BROWNED BUTTER.
As for the beef brains with browned butter, No. 239.
273. TETE DE VEAU VINAIGRETTE.
CALF HEAD WITH VINAIGRETTE SAUCE. (Entree.)
PROPORTIONS.--For five persons:
Calfhead.............1/2.
Flour................2 tablespoonsful.
Onions...............2.
Carrots..............3.
Vinegar..............1/2 glassful.
Water................1/2 gallon.
Vinaigrette sauce....No. 165.
PREPARATION.--1st. Cook the calf head as indicated in 1st., 2d. and 3d., No. 15
(turtle soup), and serve with a vinaigrette sauce (No. 165) apart.
274. TETE DE VEAU SAUCE TOMATE.
CALF HEAD WITH TOMATO SAUCE. (Entree.)
PROPORTIONS AND PREPARATION.--As for the above, No. 273, but serve with a tomato
sauce (No. 318) apart.
275. TETE DE VEAU SAUCE PIQUANTE.
CALF HEAD WITH SAUCE PIQUANTE. (Entree.)
PROPORTIONS AND PREPARATION.--As for the above, No. 273, but serve with a sauce
piquante (No. 321) apart.
276. PIEDS DE VEAU A LA POULETTE.
CALF FEET A LA POULETTE. (Entree.)
PROPORTIONS AND PREPARATION.--For five persons:--1st. Cook the feet (4 for 5
persons) as it is indicated for the calf's head 2d. Take the bone off and
prepare them a la poulette as indicated (No. 238) for the brains a la poulette.
277. PIEDS DE VEAU SAUCE TOMATE.
CALF FEET WITH TOMATO SAUCE. (Entree.)
PREPARATION.--1st. As for the above, No. 274. 2d. Take the bones off and serve
warm with a tomato sauce (No. 321) apart.
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