The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season by Olney Richard

Author:Olney, Richard [Olney, Richard]
Language: eng
Format: epub, mobi
Publisher: Harper Collins, Inc.
Published: 2010-10-27T23:00:00+00:00

Stuffed Calves’ Ears, Béarnaise Sauce

Oreilles de Veau Farcies, Sauce Béarnaise

6 calves’ ears, cut off well into the head

1 lemon

2 cups dry white wine

3 cups rich, gelatinous Veal Stock (page 72—if prepared especially, add the trimmings of the ears and chicken breasts, plus a handful of chicken necks)

1 veal sweetbread

2 heaping tablespoons Mirepoix (page 74—if prepared especially, count 1 medium onion and 1 medium carrot)

breast and liver of a large roasting chicken

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