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Testa
di Vitello alla Pompadour
(Calf's Head)
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Ingredients:
Calf's head, calf's brains, cream, eggs, truffles, cinnamon, stock, butter,
Parmesan.
Preparation:
- Boil
and bone half a calf's head and fill it with a stuffing made of the calf's
brains, a gill of cream, the yolks of two eggs, two truffles cut up, a
little chopped ham, and a tiny pinch of cinnamon.
- Boil prepared calf's head in good stock,
and when it is sufficiently cooked take it out and mask it all over with
a mixture of butter, yolk of egg, and a tablespoonful of grated Parmesan,
then brown it in the oven and serve hot.
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