Recipes > Meat > Beef > Calf's Head > Calf's Head a la Poulette

Calf's Head a la Poulette


Cut boiled calf's head into pieces one inch square; heat them in hot water; drain and pile them in the center of a hot dish; sprinkle over them a few small egg balls, and pour over the whole a Poulette sauce, using for the sauce water in which the calf's head was boiled in the place of chicken stock.


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The Century Cook Book (1901).

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