Bill of Fare for Feb 11th
Vermicelli Soup
Brill in Caper sauce
Calf's Head a la Destiliere
Larded Fillet of Beef
Puree of Potatoes
Stewed Apples on toast
You'll love this recipe:
Calf's Head a la Destriliere:
"Bone the calf's head, blanch the brains in boiling water with a few drops of vinegar.
Cook in thin white sauce for three quarters of an hour, take off the fire and leave them in the pan until cold: at the same time drain and blanch the calf's head. When cold, dry and cut it into small pieces leaving the eyes and ears whole; boil in a thin white sauce over a quick fire, then simmer for three to four hours, which is quite sufficient. Drain and arrange on a dish, cut the brains in half and place at each end of the dish; cut up the tongue into dice, ready to put into the sauce. Take two tablespoons of Spanish sauce or some thin glaze, add half a bottle of Chablis, one hot chilli pepper well pounded, six tablespoons of stock and reduce; add some small rounds of pickled gherkins, the dice of tongue and some chopped button mushrooms. Pour this sauce over the calf's head and serve."
