Calf's Head en Tortue
This classic recipe, Calf's Head en Tortue, offers a rich and savory experience with a touch of historical elegance. The dish features tender calf's head meat simmered in a flavorful sauce with mushrooms and a hint of tomato. The combination of textures and tastes creates a satisfying and comforting meal, perfect for a special occasion.
Ingredients
- 12 pieces Mushrooms (Quantity estimated (not specified in original recipe))
- 3 tablespoons Butter
- 1/2 piece Onion (Quantity estimated (not specified in original recipe))
- 1/4 cup Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Paprika
- 1 1/2 cups Stock
- 1/4 cup Tomato juice
- 1 pint Cooked calf's head meat
Instructions
- 1Peel a dozen mushrooms. Break the caps into pieces and chop the stems very fine.
- 2Sauté the prepared mushrooms in three tablespoonfuls of butter, adding, if desired, half an onion cut fine.
- 3Sprinkle in one-fourth a cup of flour, half a teaspoonful, each, of salt and paprika, and, when the ingredients are well blended, add gradually one cup and a half of stock and one-fourth a cup of tomato juice. Let simmer a few moments, after the sauce boils.
- 4Then add one pint of meat from a calf's head, cooked and cut in cubes.