Chapter XV · Relevés and Entrées · No. 1212
Built upon: No. 101Poulette Sauce
1212—Tête de Veauà la Poulette
Cook the calf’s head in a blanc.
Cut the pieces of the head into small slices, somewhat aslant, and toss them into a previously-prepared poulette sauce (No. 101, Poulette Sauce).
Dish in a timbale, and sprinkle with a pinch of chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1212, p. 405. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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